Last week I wrote a post that I was going to prepare a new side dish for Easter Sunday, Creamed Vidalia Onions. Many asked me for a follow up to the post to let you know how it was....it was a resounding success! Now I have to share that I did "tweak" the recipe a bit, just because that's what I do (lol). The recipe calls for cooking the onions in butter, which I changed to bacon grease. Also, for white wine, I used a light Moscato for a little sweetness.
If you would like to try this recipe, I have provided it below. Please let me know if you prepare it and if you liked it!
Photograph by Roland Bello
Preheat the oven to 350 degrees F. Melt 4 tablespoons butter in a stoveproof gratin dish over medium-high heat; add 4 pounds Vidalia onions (cut into wedges) and cook 5 minutes. Add a pinch each of nutmeg, cayenne, salt and black pepper, then add 3 tablespoons white wine and simmer 2 minutes. Whisk 1 1/4 cups half-and-half and 3 tablespoons flour; stir into the onions and bring to a boil. Mix 2 tablespoons melted butter, 1 cup panko (Japanese breadcrumbs), 2 tablespoons chopped chives, and salt and pepper. Sprinkle over the onion, cover with parchment paper and bake 30 minutes. Uncover and broil until golden, 5 more minutes.
Courtesy of Food Network Magazine
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