The low-pH soil around Vidalia, Georgia, is nothing short of a miracle. It’s how Vidalia onions have such a mild, sweet flavor. Stuffing them in the same fashion as you would a bell pepper is irresistible. Serve a whole onion as a main dish or cut in half to serve as a side. Depending on the exact size of your onions, you may have a little stuffing left over. Spread it on toast for a quick and hearty breakfast.

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Vidalias Stuffed with Sausage and Pimento Cheese

Makes: 4 main-dish or 8 side-dish servings

Ingredients

4 Vidalia onions, about 12 ounces each
¼ tsp salt
⅛ tsp freshly ground pepper
1 lb ground pork sausage
6 ounces sharp cheddar cheese, finely grated
¼ cup mayonnaise
3 Tbsp diced pimentos, drained
1 tsp Dijon mustard
Chopped chives, for garnish

Instructions

Preheat the oven to 350˚F.
Slice 1/2 inch off the top of each onion. Leaving the root end intact, cut off a small amount of root to make a flat bottom, so the onion will sit upright. Using a grapefruit knife or paring knife, hollow out the center of each onion, leaving a 3/4 inch thickness on the bottom and sides. Reserve the centers of the onions for another use.
Sprinkle the onion cavities with the salt and pepper. Arrange the onions in an 8-inch square baking dish, cover with aluminum foil, and bake at 350˚F for 65 minutes or until fork tender. If water has pooled in the onion cavities, carefully spoon it out.
Preheat the broiler with the oven rack positioned 8 inches from the heat. Brown the sausage in a medium skillet over medium heat, stirring often, for 8 minutes or until the meat crumbles and is no longer pink. Drain on paper towels and blot with additional paper towels. Allow to cool.
Combine the sausage, cheddar, mayonnaise, pimentos, and Dijon mustard. Carefully spoon the mixture into the cavities of the hot onions, mounding it. Broil for 2 to 3 minutes or until the stuffing is browned and bubbly. Garnish with chopped chives.