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.
Cook broccoli according to package directions.
Drain and set aside.
Saute onions and mushrooms in 2 teaspoons of oil until softened.
Drain and combine with broccoli.
Set aside.
Combine cheese, eggs, mayonnaise, water and rice.
Set aside.
Brown chicken breasts in 3 teaspoons of oil.
To Assemble:
Combine broccoli mixture with cheese mixture and pour into greased, shallow baking pan.
Place chicken breasts on top and sprinkle with paprika.
Bake uncovered in a 350 oven for 45 minutes.
NOTE- You may cut fat and ...
Preheat oven to 350\u00b0.
In a large casserole pan, make alternating layers (2 each) of onions, potatoes and chicken.
Mix together soup and margarine and spread evenly over the top of the casserole.
Cover and bake 1 hour.
Serves 4 to 6.
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.
over stuffed onion in a 1 1/2-quart casserole dish.
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.
Bake Jiffy mix as directed on box.
Let cool and crumble in bottom of buttered casserole dish.
Layer sliced onion on top of mix.
Combine sour cream, creamed corn and melted butter and pour on top.
Bake at 350\u00b0 until brown.
Saute onions, celery and green pepper in margarine.
Add pimento, cream of celery soup, milk and cream cheese.
Heat slowly until blended.
Add rice and shrimp; mix well.
Bake at 350\u00b0 for 30 minutes.
Place crushed crackers on top the last 10 minutes of baking.
(Cover top of casserole with crumbs.)
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.
Preheat oven to 375\u00b0.
Lightly oil 1-quart casserole. Combine all ingredients. Bake 25 minutes or until golden brown. Serve with your favorite chips, toast rounds or veggies.
Preheat oven to 325\u00b0.
Saute onions in margarine in a large skillet until soft, about 10 minutes.
Boil rice in water in saucepan for 5 minutes.
Drain well.
Place onions, rice, cheese and half and half in greased 10 x 13-inch casserole.
Bake, uncovered, 1 hour.
Serves 8.
Slice onions and saute in margarine until limp but not brown. Add milk.
Cut off heat.
Place 1/2 of the onions in casserole. Sprinkle with cheese generously over onions.
Crumble crackers over cheese.
Repeat layers.
Bake at 325\u00b0 for about 20 minutes or until light brown.
Mix ingredients in casserole dish.
Bake at 375 degrees for 15 - 20 minutes or until bubbly.
Serve with Fritos Scoops.
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.
*Use only sweet onions (Texas 1015, Vidalia).
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.
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.