Bacon-Wrapped Stuffed Vidalia Onions with Lemon-Butter Sauce
 
Makes 6 servings
Ingredients
  • 6 Vidalia onions
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided
  • 1 teaspoon ground black pepper, divided
  • 6 slices bacon
  • ¼ cup butter
  • 4 cloves garlic, minced
  • 2 cups panko (Japanese bread crumbs)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 2 cups shredded Gruyère cheese
  • Lemon-Butter Sauce (recipe follows)
Instructions
  1. Preheat oven to 400°.
  2. Barely trim root end of onions, being careful to leave root intact so onions stay whole. Cut 1 inch off top of onions; remove outer 2 layers of onions. Using a melon baller, scoop out center of onions, being careful not to cut through bottom of onions. Finely chop centers, and set aside.
  3. In a 13x9-inch baking dish, place onions cut side up. Brush with oil, and sprinkle with ½ teaspoon each salt and pepper. Cover with aluminum foil.
  4. Bake for 30 minutes. Remove from oven, and let stand until onions are cool enough to handle.
  5. Wrap 1 slice bacon around each onion, and secure with a wooden pick. Return to baking dish, and bake, uncovered, for 20 minutes.
  6. Meanwhile, in a large skillet, melt butter over medium heat. Add garlic and chopped onion centers; cook, stirring occasionally, for 8 minutes or until onion is tender. Remove from heat, and stir in bread crumbs, parsley, and rosemary; stir in cheese and remaining ½ teaspoon each salt and pepper. Spoon mixture into onion centers.
  7. Bake 15 minutes more or until bacon is crisp and onion centers are heated through. Serve with Lemon-Butter Sauce.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/bacon-wrapped-stuffed-vidalia-onions-recipe/