While on the subject of Vidalia onions, here is another great addition to a meal or to use as an appetizer.
We have all heard of or have eaten those Bloomin' Onions which are a favorite appetizer for many at Outback Steakhouse. But the fat that comes along with them...yowza! So here is a recipe that makes those lovely onions a little healthier. The sweetness of the onion shines through which is what you really want to taste. And if you really need a dipping sauce, use some low fat or fat free Ranch dressing.
Baked Vidalia Onions
4 large Vidalia onions
1/4 cup butter, cut into pieces
1 tsp salt
1/4 tsp freshly ground pepper
1 cup shredded Parmesan cheese
Peel onions, leaving root ends intact. Cut each onion into eighths, cutting to, but not through, root ends.
Place each onion on a lightly greased 12-inch square of aluminum foil. Press butter evenly into the onions; sprinkle witih salt, pepper and cheese. Wrap onions in foil and arrange in a 13 x 9-inch pan. Bake at 400 degrees for 1 hour.
You can also make these the night before and pop them in the fridge for the next day.
Happy Memorial Day Everyone.....This weekend I am remembering my friend, Michael Mayne, who was killed in Iraq in February and also remembered on Nancy Grace's show Thursday evening.
Thanks, Mike, for your sacrifice to your country.
We have a boatload of company for the weekend so see you after the holiday!