Scalloped Vidalia Onions

Category: Side Dish

Cuisine: American

☆☆☆☆☆

2 reviews 
Ready in 30 minutes

Ingredients

8 oz Chedder cheese

1 c milk

1/2 ts Pepper

1 ts Salt

1 Stick of butter

Farms Herb Stuffing

2 tb Flour

1 ts Dry mustard

6 lg Vidalia onions


Directions

Thinly slice onions to equal about 4 cups. Saute in 1/2 stick of butter. In saucepan melt remaining 1/2 stick of butter and stir in flour and seasoning. Slowly stir in milk and grated cheese, cooking until cheese is melted. In a 1 quart baking dish alternate layers of onions and sauce. Sprinkle top with crumbs and dot with butter. Bake at 400 degrees for 20 minutes. Source: World Famous Vidalia Sweet Onion Cookbook Posted to MC-Recipe Digest V1 #236 Date: Tue, 08 Oct 1996 17:33:31 -0400 From: Bill <gfx4tv@acy.digex.net>

Reviews

☆☆☆☆

Thumbs up! Wasn't sure how long to sautee onions so I cooked until they were just starting to turn transparent. It was a little runnier than I thought it would have been but I accidentally sautéed onions in the full butter, too. I used Peru Sweet Onions vs Vidalia due to availability. I'll definitely prepare this again.

Czwhiz
☆☆☆☆☆

We made this for Thanksgiving. It was a huge hit! I didn't have farms herb stuffing so I just used bread crumbs. Worked great. Everyone asked for the recipe.

mslibby

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