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

Saturday, June 26, 2010

Baked Vidalia Onions

It's hard to believe that this is only the second vidalia onion recipe I've posted. When vidalia's are in season I use them for everything, including a slice of vidalia on a cold biscuit with tomato and a dap of mayo.

Baked Vidalia Onions
6 servings
print recipe

6 large Vidalia onions
1 (6-ounce) package cornbread stuffing mix
2 cups shredded sharp cheddar cheese

Peel onions and cut a small slice from top and bottom. Cut each onion into wedges, cutting to within 1/2 inch of bottom. Set aside. Prepare stuffing mix according to package directions. Cool and stir in cheese. Fill onions with stuffing mixture and wrap each onion in aluminum foil. Place onions in a baking pan large enough to give at least 1 inch clearance around each onion. Bake at 350 degrees for 45 minutes. These are great for cookouts.

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