It's Vidalia Onion time! Which means, if you're not familiar with this delicious variety of onion, it's time to enjoy the best onion ever.
Very sweet and mild, they are only grown in one distinct area of Georgia and their season is short, but what great recipes we can enjoy while it lasts.
For more information on these delicacies, click HERE.
I adapted this recipe from one posted by Proud Italian Cook. These cooked up so soft and sweet and creamy, that I had to make myself stop eating them.
4 medium to large Vidalia Onions
salt and pepper
3/4 cup heavy cream
1/4 up white wine
dried Italian Seasoning
Finely grated Parmesan cheese
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Peel and slice the onions into 1/4 inch slices. Using a thin, metal spatula, carefully place the slices on the parchment lined sheet, keeping the rings intact. Drizzle the onion slices with olive oil and lightly season with salt, pepper and granulated garlic.
Place in the oven for 15 minutes. At this point, your kitchen will smell unbelievably delicious and your tummy will be growling.
While the onions are roasting, place the heavy cream and white win in a small saucepan and simmer until it begins to bubble around the edges. Remove from the heat and set aside.
When the onions have roasted, remove from oven and carefully transfer them to a shallow baking dish, once again, keeping the rings intact. Sprinkle with additional pepper, dried Italian seasoning and up to 1/2 cup finely grated Parmesan cheese. Slowly pour over the cream sauce over the top of the onions. Cover baking dish with foil.
Increase the oven temperature to 450 degrees and place in oven for another 20 - 25 minutes. Remove foil and allow the cheese to get nicely browned and bubbly.
Guaranteed to be delicious!!!