Y’all, I just hope today’s post makes sense. My head is so fuzzy from all the antihistamines and cough syrup I’ve been taking that I can hardly think straight. I mean, really, it’s almost 100 degrees outside and I have pneumonia?? What’s up with that? Anyway, let’s cross our fingers and hope that I can type a coherent sentence or two :-)
One of my, and probably your, favorite things about summer is the abundance of fresh vegetables in the stores and roadside markets. And one of my all-time favorites is our beautiful Georgia-produced Vidalia onions. Vidalias are so sweet and delicious that sometimes I just slice one, add a little salt and pepper, and enjoy it just like that. Nothing else necessary. They’re perfect to add to salads, top a hamburger, or to cook in a gratin like this one. Try this Vidalia onion gratin the next time you put some steaks on the grill. It’s delicious alongside.
Start by prepping and slicing two large, sweet Vidalia onions. Separate the slices into rings and put them into a buttered casserole dish. Drizzle over some Worcestershire sauce, olive oil, water, salt, and pepper and then toss lightly so that the onions are nicely coated with the mixture. Cover the dish with foil and place it in a 425 degree oven. Bake until the onions are just tender – about 25 minutes.
While the onions are baking, combine the remaining ingredients in a medium bowl and toss it all together.
When onions are tender, remove the dish from the oven and sprinkle the crouton mixture over the top. Return the uncovered dish to the oven and bake for an additional 5 minutes or until the cheese has melted.
- Cooking spray
- 2 large Vidalia onions, sliced
- 3 tblsp. Worcestershire sauce
- 2 tblsp. olive oil
- 1/4 cup water
- Salt and pepper, to taste
- 1 cup croutons (purchased or homemade)
- 1/2 cup grated gruyere cheese
- 1 tblsp. chopped fresh parsley
- 1 tblsp. olive oil
- 1/2 tsp salt
- 1/4 tsp. ground black pepper
- Preheat the oven to 425 degrees.
- Spray a large, shallow baking dish with cooking spray.
- Separate the onions into individual rings and place them in the baking dish.
- Drizzle the Worcestershire sauce, olive oil, water, salt, and pepper over the onions in the baking dish, then toss lightly so that the onions are nicely coated with the mixture.
- Cover the pan with foil and place in the preheated oven. Bake until the onions are just tender – about 25 minutes.
- While the onions are baking, combine the remaining ingredients in a medium bowl and toss together.
- When onions are tender, remove the pan from the oven and sprinkle the crouton mixture over the top.
- Return the uncovered pan to the oven and bake for an additional 5 minutes or until the cheese has melted.
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More recipes you might enjoy using Vidalia onions:
- Onion Muffuletta Sandwich from Morris Farms
- Baked Vidalia Onion from Taste of Home
- Vidalia Onion Dip with Bacon Crumbles from The Kitchn
- Sweet Vidalia Onion Salad Dressing from One Perfect Bite
- Tomato, Corn, and Vidalia Onion Tart from The Merry Gourmet
What I was up to…