Email
Print
For a satisfying meal, serve these baked, whole onions with a big salad and some bread, or alongside a grilled steak.
Prep.
Category:
Tags:
Ingredients
For 4 Serving(s)
rosemary-baked-vidalia-onions-with-alfredo-sauce
- 4 Vidalia onions
- 4 1/2 T butter
- 4 rosemary sprigs
- olive oil
- 1 c heavy cream
- 1 1/2 t minced garlic
- 1/2 c grated Parmesan
- 2 T minced fresh chives
- 2 t minced fresh rosemary
- salt
- pepper
Rosemary Baked Vidalia Onions with Alfredo Sauce Directions
- Preheat oven to 425˚F.
- Place the onions in a deep casserole dish. Season with salt and pepper. Top each onion with a tablespoon of butter and a sprig of rosemary. Drizzle with olive oil. Wrap the casserole dish with aluminum foil and bake for 30 minutes. Reduce heat to 350˚F, and bake for another 30 minutes.
- Combine the last ½ tablespoon of butter and the garlic in a small saucepan over medium-high heat. Cook, stirring, until the garlic has softened but not browned. Pour in the heavy cream and bring to a boil. Reduce heat to low, and cook, stirring, until reduced by half. Fold in the grated Parmesan, and stir until melted and combined. Taste, and adjust seasoning if needed.
- Top each onion with a tablespoon of the alfredo sauce and minced chives and rosemary. Serve immediately, with more of the sauce on the side.