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.
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.
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.
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.
at and cholesterol from this recipe with the following substitutions:
Preheat oven to 350\u00b0.
Combine onion, mayo, and cheese in a bowl and mix until well combined.
Spread mixture on the bread slices and sprinkle with paprika.
Place on baking sheet and bake for 10 minutes.
Skin and scoop out middle of Vidalia onion.
Bake until done. Scoop out rest of onion and cut up.
Cut up sausage.
Mix together with shredded cheese.
Put in onion.
Sprinkle more cheese on top.
Put back in oven and bake 1 to 2 minutes until cheese melts.
Saute sliced onion in 2 T butter and 2 T oil until softened and caramelized.
Place in bottom on pie shell.
Saute chopped onion in 1 T butter and 1 T oil until softened and caramelized. Allow to cool and place in blender.
Combine remaining ingredients in blender. Pour over sauteed sliced onions.
Bake 350 degrees for 45 minutes until golden and puffy.
Bake any excess filling in small greased souffle dish along with tart.
*Use only sweet onions (Texas 1015, Vidalia).
ust the roots of the onion, do not cut off the
Peel outer skin from onion.
Cut slice off bottom root end of onion so it stands upright.
Cut cone shape out of top of onion with small sharp knife, leaving at least 1/2 inch intact in bottom of onion.
Place onion in bowl.
Place bouillon cube and butter in hole in onion.
Fill bowl with water, covering onion halfway up side.
Cover onion and bowl loosely with waxed paper; microwave at HIGH 5 to 6 minutes or until onion is tender and can be separated with fork.
Serve broth with onion, if desired.
Thinly slice the onion and tomato.
On 2 salad plates, alternate slices of onion and tomato. Drizzle with oil and vinegar. Sprinkle with basil, salt and pepper. Top with Parmesan cheese. Serve with warm French bread.
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.
With sharp knife, carefully peel onion and trim root end, leaving
arge enough to cover stuffed onion in a 1 1/2
Peel and core onion.
Stuff center with butter.
Pour brown sugar over the top.
Place in microwave-safe dish sized to hold the onions.
Cover with wax paper.
Microwave on High for 2 minutes per onion.
Spread mayonnaise on bread.
Spread peanut butter on one slice and top with onion slices and other slice of bread.
Slice and serve.
In a small bowl, combine first 5 ingredients.
Mix well.
In a small bowl, combine London Broil, radishes and onion.
Pour dressing on top.
Toss well.
Cook green beans according to package directions.
Drain well and chill in refrigerator.
Put onions in a small bowl and sprinkle with sugar.
Cover and place in refrigerator to chill.
In a small jar combine oil, vinegar, mustard, salt and pepper.
Seal jar and shake vigorously to mix all ingredients.
Place beans and onions in a large bowl.
Add crumbled bacon and cheese.
Shake salad dressing again and pour over bean and onion mixture.
Toss well and serve.
Heat 1 T butter in skillet over medium heat.
Spread 1 T butter on 1 slice of wheat bread and another T butter on the other slice of wheat bread.
Place 1 slice, buttered side down, in skillet.
Place 1 or 2 slices of the cheese on top of this bread slice.
Place pickle slice or slices on top of cheese.
Place onion slices on top of pickles.
Put other slice of bread, butter side up, on top.
Fry in pan until both slices are golden brown, about 5-7 minutes.