Beverly's Back Porch: Baked Sweet Onions In Sherry Cream Sauce

My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, March 28, 2012

Baked Sweet Onions In Sherry Cream Sauce

Vidalia onions are now available in my grocery. Please use those if you can find them. This is a great side dish with any meat.

Baked Sweet Onions In Sherry Sauce
Serves 6
print recipe

3 cups sweet onions (or Vadalias), precooked
1/3 cup sherry (not cooking sherry)
1 cup light cream or sour cream (I prefer sour cream)
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs, beaten
2 tablespoons pimentos, chopped
4 ounces mushrooms, sliced
3 tablespoons butter
1/3 cup sharp Cheddar cheese, grated

Drain cooked onions and arrange in shallow baking dish. Combine sherry, cream, salt, pepper, eggs, pimentos and mushrooms. Pour over onions; dot with butter. Sprinkle with grated cheese, cover and bake at 350 degrees F. for 20 minutes.