Monday, May 10, 2010

Kathy Copeland's Sweet and Creamy Vidalia Onions Share Tags: appetizer, side dish week 5 Perfect complement to any meal.... Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes | Servings: 4 3 Good-size Vidalia Onions
1 tbsp. of Beef Base or 2 Bouillon Cubes
4 cup(s) of Water (to cover onions)
2 tbsp. of Butter
1 tbsp. of Olive Oil
3/4 cup(s) of Red&Yellow Sweet Bell Peppers-chopped
1 tbsp. of Roasted Garlic-chopped
2 Slices of Bacon-chopped
8 ounce(s) of Tub of Garden Vegetable Philadelphia Cream Cheese
2 Slices of Roasted Garlic Artisan Loaf
1 tbsp. of Butter
1 tbsp. of Olive Oil
1 tbsp. of Grated Parmesan Cheese
1 tbsp. of Chives-chopped
Preheat Oven to 400 degrees
Put water on to boil on medium sauce pan and add Beef Base
Cut 2 of the Onions in half and hollow out with a spoon~to form bowls.Place in boiling broth for 5minutes to soften.
Melt Butter and Olive Oil in medium skillet
Chop third onion and trimmings,saute till tender
Add peppers,garlic and bacon...saute till bacon starts to brown
Add Philadelphia Cream Cheese and Blend till creamy and bubbly
Remove Onions from broth and place in baking dish
Fill onions with Cream Cheese and place in oven for 7mins
Cut bread into small cubes
Melt Butter&Olive Oil in small skillet,add bread cubes,toss to coat and pan toast for crutons
Add Parmesan Cheeses toss to coat
Remove Onions from Oven
Place on Serving Platter or individual plates. Garnish with Crutons&Chives~Enjoy