RECIPE FROM "SANDY'S
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.