Baked Vidalia® Onions with Lemon Ricotta Filling


We lightened up traditional baked onions with a bright, lemony filling perfect for Vidalia® onion season (April - August).

Flavors: Creamy, Crunchy, Savory


For the baked onions:
4 medium-sized Vidalia® sweet onions
2 tablespoons extra virgin olive oil, separated
1 tablespoon balsamic vinegar
2 tablespoons butter
Salt and pepper, to taste

For the lemon ricotta filling:
1 cup ricotta cheese
1 cup fresh spinach, tightly packed Zest of one lemon
Salt and pepper, to taste

For the herbed bread crumb topping:
¼ cup panko crumbs
3 tablespoons finely-chopped Italian parsley
1 teaspoon olive oil


Preheat oven to 400°F. Cut off the top and bottom of each onion, leaving the skin on to prevent the onions from drying out. Drizzle one tablespoon olive oil in the bottom of an 8-inch cast iron skillet. Place trimmed onions inside. Drizzle the balsamic vinegar and remaining olive oil evenly on top of the onions. Season onions liberally with salt and pepper. Divide the butter into four small cubes and place one cube on top of each onion. Roast for one hour, then remove from oven and let cool for 10 minutes. Do not turn oven off.

While the onions are baking, make the filling by thoroughly mixing together all filling ingredients in a bowl. Refrigerate until you are ready to fill the onions. Make the bread crumb topping by whisking together all topping ingredients in a different bowl. Set aside.

Once the onions have cooled enough to handle, hollow out the center of each baked onion to make room for the filling. (The removed onion can be saved for use as a sandwich or burger topping.) Spoon ricotta filling into a piping bag or gallon zip-top bag with one corner snipped off and pipe equal amounts of the filling into each onion. Alternatively, add filling directly to onion with a small spoon. Once all onions are filled, cover onion tops evenly with the herbed bread crumb topping.

Bake for an additional 5-10 minutes until the bread crumb topping is golden and crispy. Serve in slices, making sure to remove onion skin before eating. Enjoy!