Baked Vidalia Onions With Parmesan Cheese

butter and parmesan baked vidalia onions
Diana Rattray
Prep: 10 mins
Cook: 60 mins
Total: 70 mins
Servings: 4 servings
Nutrition Facts (per serving)
216 Calories
18g Fat
7g Carbs
8g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 216
% Daily Value*
Total Fat 18g 23%
Saturated Fat 11g 54%
Cholesterol 48mg 16%
Sodium 396mg 17%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 3%
Protein 8g
Calcium 245mg 19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These soft, buttery baked onions offer incredible sweet flavor, and they take just minutes to prepare. Vidalia onions can be quite large, so two onions might suffice for four people. The Vidalia onion has a wide, flat shape, which works well in this recipe, but feel free to use Walla Walla, Mayan Sweet, or another variety of sweet onion.

For serving, scoop the baked onion into a small, deep bowl and pour the juices over it. Sprinkle the baked onion with additional cheese and chopped chives or parsley if you like. The onions make a fabulous side dish with grilled or broiled steaks or chops or serve them as a luncheon dish along with soup or a salad. 


  • 4 large sweet onions (e.g., Vidalia, Mayan Sweet, Walla Walla)
  • 4 tablespoons butter (cold)
  • 1 teaspoon salt (approximate)
  • 1/4 teaspoon black pepper
  • Parmesan cheese to top the onion

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F.

  3. Peel the onions. Shave the roots a bit to neaten them if you like, but don't remove the root end.

  4. Cut each onion into eighths, cutting just to the root, but not through. Very gently separate the layers of the onion slightly.

  5. Place each onion on a large, lightly greased square of foil.

  6. Cut 1 tablespoon of butter into very small pieces and scatter the pieces over the onion and among the layers. Sprinkle the onion with salt and pepper and about 3 to 4 tablespoons of the Parmesan cheese. Repeat with the remaining onions.

  7. Wrap the foil around each onion to seal and arrange them in a 9-by-13-by-2-inch baking pan.

  8. Bake in the preheated oven for about 1 hour.

  9. Serve and enjoy!