Today’s recipe for Creamed Vidalia Onions in Pastry is our delicious submission to the “V” Culinary Challenge sponsored by The Vidalia® Onion Committee! As you probably already guessed, “V” is for Vidalia – and Vidalia’s are one of our favorite types of onions to use when creating recipes!
Our recipe for creamed Vidalia onions in pastry is one of 12 recipes vying for a cash prize over on the Vidalia Onions Facebook page – and we’d love it if you would click on over and vote for our recipe! (Just scroll down about half way and you’ll see our recipe.)
This recipe is really quite simple to prepare – but it’s elegant enough to serve at a special meal! Simply sauté your Vidalia onions until tender – then combine them with a wonderful, creamy white sauce that has been perfectly flavored with bay leaf, nutmeg, fresh thyme and sage – plus Romano cheese. Once the sauce has thickened, spoon the creamed Vidalia onions into a baked puff pastry shell and serve!
Vidalia onions are a wonderfully sweet variety of onion that was first grown in Vidalia, Georgia in the 1930’s. These popular onions quickly became the pride of Georgia and in 1990, Vidalia onions became the Official State Vegetable! You can read more about the history of Vidalia onions here.
We hope you’ll give this simple and delicious recipe and a try – and if you love it as much as we do – don’t forget to give our recipe your vote in the contest!! Thank you!Print
The pastry shells can be made in advance and stored at room temperature.
- 1 package frozen puff pastry shells (we used Pepperidge Farm, 8 per package)
- ½ stick unsalted butter
- 2 pounds Vidalia onions (about 3 or 4), trimmed and cut into thick slices ½ – ¾ inch thick
- 1 tablespoon minced garlic
- 1 bay leaf
- ¼ teaspoon freshly grated nutmeg
- 1 small bunch fresh thyme, tied with twine or wrapped in cheese cloth
- 1 tablespoon fresh sage, cut into slivers
- 1 teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup heavy cream
- ½ cup vegetable stock
- 1 cup grated Romano cheese
- Corn starch, as needed
- Preheat oven to 425 degrees. Bake pastry shells according to package directions and set aside.
- In a medium heavy bottomed pan or Dutch oven, melt butter over medium heat and add onions. Sauté over medium for ten minutes just until they become a little flexible but not cooked through. Add garlic, bay leaf, nutmeg, thyme, sage, salt, pepper, cream and stock and bring to a boil then reduce to a simmer.
- Simmer for 15 minutes stirring occasionally and then add the Romano cheese.
- Stir again and continue to simmer for five minutes or until the sauce thickens and the onions are tender. If the onions become tender before the sauce has thickened, mix a little corn starch and water and drizzle a small amount in and stir over heat until it reaches the desired thickness. Alternatively add more cream if it is too thick. The onions should be tender but not mushy and the sauce should be thick and creamy.
- Remove the bay leaf and thyme and discard.
- Place a pastry shell on a serving dish and pop the top off and remove the center dough. Then fill the center with the creamed onions, spilling over the edges. Place the pastry top back on over the onions, then serve immediately.
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