Baked Vidalia Onions with Morel Butter
By Paula DeenJUMP TO RECIPE
- 3 large Vidalia onions
- 2 tablespoons extra virgin olive oil
- 4 oz sliced morels
- splash white wine
- 3 sticks room temperature butter
Preheat oven to 450 °F.
Tightly wrap onions in 2-layers of foil. Place on a cookie sheet and roast in the oven for 35 minutes.
In a large skillet, heat oil. Sauté morels until cooked and add a splash of wine.
In a medium bowl, add butter and fold in cooked morels. Place butter onto waxed paper and form into a log. Wrap and place in refrigerator until ready to serve.
When onions are ready, use a paring knife to cut a triangular hole at the top of the onion. Place a pat of butter into each hole and serve.