You’ll want more than one taste of these mouthwatering Bacon-Wrapped Stuffed Vidalia Onions with Lemon-Butter Sauce.
Bacon-Wrapped Stuffed Vidalia Onions with Lemon-Butter Sauce
Makes 6 servings
- 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)
- Preheat oven to 400°.
- 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.
- 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.
- Bake for 30 minutes. Remove from oven, and let stand until onions are cool enough to handle.
- Wrap 1 slice bacon around each onion, and secure with a wooden pick. Return to baking dish, and bake, uncovered, for 20 minutes.
- 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.
- Bake 15 minutes more or until bacon is crisp and onion centers are heated through. Serve with Lemon-Butter Sauce.
Makes about 2 cups
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon minced shallot
- 1 teaspoon minced garlic
- ½ cup dry white wine
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup heavy whipping cream
- ½ cup butter, cut into ½-inch pieces
- In a medium saucepan, heat oil over medium-high heat. Add shallot and garlic, and cook for 1 minute. Add wine and lemon zest and juice, and bring to a boil. Reduce heat, and simmer until liquid is reduced to ¼ cup.
- Stir in cream, and cook, stirring occasionally, for 10 minutes or until mixture coats the back of a spoon. Whisk in butter 1 tablespoon at a time, whisking until butter is melted before each addition.
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