Baked Parmesan Vidalia Onions

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 and buttery baked onions have an incredibly sweet flavor and make a delightful side dish to any main you're serving, from a juicy grilled steak to a flaky poached fish. Easy to make, the onions require just a simple preparation and one hour in the oven. This will give you enough time to make the rest of the dishes you're serving and make a fuss-free meal that looks as impressive as it is delicious. Just five ingredients, which you actually might already have at home, compose this recipe. Sweet onions such as Vidalia tend to run on the larger side, so choose onions that are big enough to serve as a vegetable side per person, but not too big, as too much onion on one plate can overwhelm the palate and distract your guests from the rest of the meal. If what you find are really large onions, then choose one per every two guests.

Since the stars of the dish are the onions, choose the best quality you can find. Organic sweet onions have an unbeatable taste, but if regular is what your grocery store carries, those also make wonderful baked onions. We use Vidalia for the recipe, but Walla Walla, Maui, or Mayan Sweet are also wonderful. They have the sweet flavor you need but also a great level of pungency and aroma. If you prefer very sweet with less punch, then go for Vidalia or Walla Walla. Onions are usually thought of as a base for building flavor and the great thing about them is that you can use them as a seasoning in savory dishes without the need to add excess salt. Their flavor is so rich that if you need to keep an eye on your sodium intake onions, should be a must in your ingredients. All alliums, such as scallions, onions, leeks, or garlic, add amazing flavor and can help you hold off on the salt shaker when cooking.

When ready to serve these tasty baked onions, place each 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 to taste. Use great quality Parmesan cheese and skip the pre-grated cheese as the anti-caking agents change its flavor. Though real Parmigiano from Italy can be a little more expensive, you'll be in for a treat when buying a block of the real deal. Your second-best bet is American-made Parmesan, which is also delicious, but less pricey.


  • 4 large sweet onions 
  • 4 tablespoons butter, cold; divided
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 14 to 16 tablespoons Parmesan cheese, grated; or to taste
  • Garnish: Chopper parsley or chives, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 400 F. Peel the onions. Shave the roots a bit to neaten them but don't remove the root end.

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

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

  5. 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.

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

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

  8. Serve and enjoy!