Cheesy Baked Vidalia Onions


4 small Vidalia onions

2 tablespons chicken brith

2 tablespoons dry white wine

2 tablespoons Worcestershire sauce

1/2 teaspoon hot sauce

1 tablespoon Morton's Nature's Seasoning

1/2 teaspoon garlic salt

1/2 teaspoon lemon pepper

4 tablespoons butter or margarine

4 ounces Jarlsberg cheese, grated (Swiss cheese, Monterey Jack with peppers, or fontina cheese may be substituted for Jarlsberg)



Peel onions. Cut a thin slice from the bottom of each one, so that it forms a base for the onions to stand.

Scoop out a shallow hole or well in the top of each onion.

Place each onion on a 12-inch square of heavy-duty aluminum foil and fold the sides up around each onion, forming a basin to catch the liquid. Allow some overhang of foil, leaving toips of onions exposed.

Stir together broth and next 3 ingredients; drizzle evenly over the onions.

In a small bowl, stir together Nature's Seasoning, garlic salt, and lemon pepper. Sprinkle about 2 tablespoons of this mixtue over each onion.

Top each onion with a tablespoon of butter.

Press foil edges together, gently twisting to seal.

Place onions on a baking sheet.

Bake at 400 for 1 hour and 15 minutes. Gently unseal foil edges, leaving onions and liquid intact in their foil "cups".

Liberally top each onion evenly with grated cheese.

Broil 5-1/2 inches from heat for 1 to 2 minutes or until cheese melts.

Serve immediately.

Serves 4