Prep 15 mins
Cook 30 mins
The Vidalia onions will soon be in season in the South and always prepare this recipe using them. Any onion will work but I especially love the sweet Vidalia.
- 2 large onions, thinly sliced
- 3⁄4 cup boiling water
- 1 beef bouillon cubes or 1 chicken bouillon cube
- 1⁄4 teaspoon dried whole thyme
- salt and pepper
- 1 tablespoon butter
- 1⁄2 cup soft breadcrumbs
- 2 tablespoons butter, melted
- 1⁄4 cup shredded sharp cheddar cheese (1 ounce)
- Arrange onion sliced in a 10x6x2-inch baking dish.
- Combine boiling water, bouillon, thyme, salt and pepper; stir until bouillon dissolves.
- Pour over onions; dot with 1 Tablespoon butter; cover.
- Bake, covered, at 400 degrees for 20 minutes.
- Combine bread crumbs and melted butter, stirring well; stir in cheese.
- Sprinkle over onions.
- Bake, uncovered, for 10 minutes longer or until golden brown.
Sorry, but we didn't think it was especially good. Onions came out too soft and there was too much liquid--although I used much less. Maybe adding some fresh sliced mushrooms might help?
Wonderful, absolutely wonderful!It did take bit longer to cook the onions and I used vegetable broth to accommodate the vegetarian in the family. In total the dish is way past awesome. Even the onion-haters loved this one. Thank you so much for posting this.
This was very yummy! Some things to note: I didn't know how much salt to add, and it turned out fairly salty... also I didn't have the bouillon CUBES, so I just put powedered stock in... next time I will put less salt in. It was a little runny, so I kept it in a bit longer until the broth had evaporated some. My boyfriend loved it! :) Easy to make, and great with meat.