Baked Parmesan Vidalia Onions

These soft and buttery baked onions have an incredibly sweet flavor and make a delightful side dish to any main you're serving, from a juicy grilled steak to a flaky poached fish. Easy to make, the onions require just a simple preparation and one hour in the oven. This will give you enough time to make the rest of the dishes you're serving and make a fuss-free meal that looks as impressive as it is delicious. Just five ingredients, which you actually might already have at home, compose this recipe. Sweet onions such as Vidalia tend to run on the larger side, so choose onions that are big enough to serve as a vegetable side per person, but not too big, as too much onion on one plate can overwhelm the palate and distract your guests from the rest of the meal. If what you find are really large onions, then choose one per every two guests.

Since the stars of the dish are the onions, choose the best quality you can find. Organic sweet onions have an unbeatable taste, but if regular is what your grocery store carries, those also make wonderful baked onions. We use Vidalia for the recipe, but Walla Walla, Maui, or Mayan Sweet are also wonderful. They have the sweet flavor you need but also a great level of pungency and aroma. If you prefer very sweet with less punch, then go for Vidalia or Walla Walla. Onions are usually thought of as a base for building flavor and the great thing about them is that you can use them as a seasoning in savory dishes without the need to add excess salt. Their flavor is so rich that if you need to keep an eye on your sodium intake onions, should be a must in your ingredients. All alliums, such as scallions, onions, leeks, or garlic, add amazing flavor and can help you hold off on the salt shaker when cooking.

When ready to serve these tasty baked onions, place each baked onion into a small, deep bowl and pour the juices over it. Sprinkle the baked onion with additional cheese and chopped chives or parsley to taste. Use great quality Parmesan cheese and skip the pre-grated cheese as the anti-caking agents change its flavor. Though real Parmigiano from Italy can be a little more expensive, you'll be in for a treat when buying a block of the real deal. Your second-best bet is American-made Parmesan, which is also delicious, but less pricey.