Marlene's Scalloped Vidalia Onions
Dr. Ray PritchardDr. Ray Pritchard's Weblog
- 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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