Marlene's Scalloped Vidalia Onions
Dr. Ray PritchardDr. Ray Pritchard is the president of Keep Believing Ministries, in Internet-based ministry serving Christians in 225 countries. He is the author of 29 books, including Stealth Attack, Fire and Rain, Credo, The ABCs of Christmas, The Healing Power of Forgiveness, An Anchor for the Soul and Why Did This Happen to Me? Ray and Marlene, his wife of 39 years, have three sons-Josh, Mark and Nick, two daughters-in-law--Leah and Vanessa, and four grandchildren grandsons: Knox, Eli, Penny and Violet. His hobbies include biking, surfing the Internet, and anything related to the Civil War.
- 2006 Jun 11
Last weekend Peter and Judy Faulkner brought a big bag of sweet Vidalia onions from Georgia to the KBM board retreat. After passing out a few of the onions, they left the rest of the bag with us. A few days later Marlene made a delectable dish that was such a culinary triumph that I thought I should share it with the world. I've never been a huge onion man, but I after this dish I am reconsidering my position.
Here is the recipe for Marlene's Scalloped Vidalia Onions:
Start with four pounds of sweet Vidalia onions, sliced. Put the onions in a 9 by 13 baking dish and toss with 1 ½ tablespoons olive oil. Bake at 350 degrees for 40 minutes. Add 2/3 cup cooking sherry, mix well and bake for 40 additional minutes. Make a white sauce beginning with 1 tablespoon butter and 2 tablespoons flour. Add 1 cup milk and ½ cup grated gruyere cheese. Pour white sauce over onions and bake for another 20-30 minutes until well browned.
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