Bacon-Wrapped Stuffed Vidalia Onions with Lemon-Butter Sauce

Bacon-Wrapped Stuffed Vidalia Onions

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)
  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.

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
  1. 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.
  2. 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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