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Creamed Vidalia Onions Recipe

Creamed Vidalia Onions

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (5)

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Average Rating:

Total Reviews: 5

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  • on September 17, 2012

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    Meh.

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  • on April 11, 2012

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    This recipe is delicious! It was easy and such a great addition to our Easter dinner! Our entire family of 25 LOVED it! The only change I made was to use Italian bread crumbs with just a little grated romano reggiano. The leftovers are even better! Definitely a new family favorite!

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  • on December 13, 2011

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    I made this as a side dish for Easter last year, and it was very popular. The Panko bread crumbs burn really easily, so I had to scrape some of them off, but nobody noticed when I served the dish. Maybe I would try different bread crumbs next time. My aunt loved the recipe, and asked me to make it again.

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  • on April 25, 2011

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    Made this for Easter dinner as a side to roasted lamb. Would be delicious served with steak as well. I added Pecorino Romano cheese to the Panko bread mixture, which added more creaminess & flavor to the dish. The chives add a lovely color to the crust. I used the nutmeg and cayenne, but you could add other seasonings like fresh thyme or cumin. Delish!!

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  • on April 18, 2010

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    Tried this as a part of our Easter celebration. Only modification to the recipe was having to use yellow onions, as Vidalia's were not in season. I only used 3 lbs. of onions. It took days to rid the house and my hands of the onion smell. This is a dish were the leftovers taste even better! Will make again, but try to half the recipe next time.

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