Preheat oven to 325 degrees F (165 degrees C).
Stir onion, mayonnaise, Cheddar cheese, and sugar together in a pie plate.
Bake in preheated oven until bubbly and brown around the edges, 25 to 30 minutes.
Combine all ingredients in glass dish; I use a quiche dish. Bake at 350\u00b0 for 30 minutes or until brown on top.
Serve hot with Triscuits.
Set oven to 375\u00b0F.
Butter a 1 or 2-quart round or oval casserole dish.
In a bowl combine all ingredients together together; mix well to combine.
Adjust Tabasco and garlic to taste.
Transfer to casserole dish.
Bake for about 25 minutes or until browned on top.
Sprinkle with grated Swiss cheese, then return to oven for another 4-5 minutes or until the cheese has melted.
Serve hot or warm with assorted crackers.
killet over medium heat until hot. Add onion and saute until it
Combine cheese, onion and mayonnaise and stir well.
Spoon mixture into a greased 1-quart baking dish.
Sprinkle with Parmesan cheese.
Bake at 325\u00b0
for 40 to 45 minutes.
Serve with crackers, bread cubes or corn chips.
n the flour mixture, then dip both sides into the egg
In a bowl, mix Jiffy mix, egg and milk.
Spread in bottom of an 8-inch pan.
Set aside.
Saut sliced Vidalia onion in butter until onions have a glazed look.
Add sour cream, salt and half of cheese to onion mix.
Spread evenly over cornbread mix in pan. Sprinkle remaining cheese over mixture.
Bake at 325\u00b0 to 375\u00b0 for 30 minutes.
Serve hot.
Combine Swiss cheese, onion and mayonnaise in a bowl.
Lightly grease baking pan; add cheese/onion mixture.
Top with Parmesan cheese.
Bake in oven at 325\u00b0 for 40 to 45 minutes.
Makes 4 cups. Serve with assorted crackers, breads or chips.
Preheat oven to 375 degrees F (190 degrees C.)
In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven.
Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.
Preheat oven to 400 F.
In a medium bowl combine ham, swiss cheese, Vidalia onion, tomatoes, mayonnaise and mustard.
Arrange bread in a large baking sheet; top with ham mixture.
Bake until heated through, 10 to 13 minutes, or until golden brown and bubbly.
Serve immediately at room temperature.
he buns with the french onion dip, and topping each burger with
Boil potatoes and mash.
Add cream cheese and onion dip.
Whip as usual.
Makes plenty for large crowd.
Wash fennel and trim off feathery leaves.
Chop enough of the leaves to make 2 tablespoons; set aside.
Trim fennel bulb.
Chop enough of the bulb to make 1 cup.
Cut remaining bulb into strips to use for dippers.
In a medium bowl combine chopped fennel, onion dip, red onion and green onion.
Garnish with reserved fennel leaves and chives (if desired).
Serve with vegetable dippers.
Its best to use a heavy bottomed skillet or Dutch Oven for this recipe. Melt the oil in the pan and toss in the Vidalia onion, bell pepper and celery stalks.
Saute the mixture over medium heat for about 20 minutes or until everything is tender, be careful not to let the onions brown.
Now add the vinegar, water, brown sugar, celery seeds and salt. Bring everything to a boil then turn down the heat and simmer for another 20 minutes.
Let the mixture cool then transfer it into jars and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Stir the mayonnaise, Swiss cheese, Parmesan cheese, Vidalia onion, and hot sauce together in a casserole dish.
Bake in the preheated oven until the edges are golden brown, 30 to 35 minutes. Allow to cool 10 minutes before serving.
at and cholesterol from this recipe with the following substitutions:
Smoke the onion (see related recipe) and cool to room temperature.
Chop the onion finely, or use a food processor.
Stir in the sour cream, mayonnaise, Worcestershire, pepper, and chopped onions together in a small bowl until blended.
Season to taste with salt.
Chill the dip at least 8 hours or up to two days.
Bring the dip to room temperature 1 hour before serving.
Combine the sugar, hot water, and vinegar.
Pour over the onions and let soak overnight in a deep dish.
The next day, mix the remaining ingredients.
Drain the onoins well.
If you don't drain very well, the dip will be very watery.
Stir in the onions and mix well.
Serve with crusty bread or chips and bloody marys!
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium heat. Cook and stir sweet onion in hot butter until browned, 5 to 7 minutes; transfer to a bowl. Add mayonnaise to the onion and stir; pour into a 9x13-inch baking dish. Sprinkle Swiss cheese over the mixture.
Bake in preheated oven until the top is bubbling and lightly golden, about 35 minutes.
In medium-size cast iron or oven-safe skillet, combine onion, cheeses, garlic powder and cayenne pepper.
Cook over grill heated to medium heat, stirring until cheese is melted, about 5 minutes.
Garnish with scallions, if desired, and serve with crackers.