Vidalia Onion Gratin {Baked Bloomin’ Onions}

This recipe is number eighteen in my Thirty for Thanksgiving endeavor where I’m cooking thirty recipes inspired by the November issue of Food Network Magazine and hopefully sharing some recipes that you could serve at your Thanksgiving meal.  This one comes from the Vegetable Sides insert.

I scaled the recipe to serve two and added the cornflake topping but this would be great for a crowd if you increased the proportions and made it in a large casserole dish.  You could also use bread crumbs in place of cornflakes. I love the sweetness of Vidalia onions with the robust herbs and and crispy, buttery cornflakes.  In Joe’s words,  “this tastes like a bloomin’ onion!”

What to buy (serves 2-4):

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 2 Vidalia (or other sweet variety) onion, peeled and sliced
  • 1 teaspoon sage
  • 1 teaspoon herbes de provence
  • 1 teaspoon oregano
  • 1 teaspoon cilantro
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 1 cup cornflakes, crushed
  • 1 tablespooon butter, melted

What to do:

  • preheat oven to 375 degrees
  • layer onions in a buttered baking dish
  • combine herbs, spices and olive oil, mixing well and pour over each onion
  • combine crushed cornflakes and butter until well mixed and sprinkle over onions
  • bake for 20-30 minutes depending on how large your onions are, they’re ready to serve when they’re tender and translucent and the cornflakes are a golden brown




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