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Baked Vidalia Onions

Vidalia onions cut into wedges at the root, topped with butter and garlic breadcrumbs, wrapped in foil and baked.

From the Recipes Wiki (Fandom) · 5 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Baked Vidalia Onions

Oven350 °F
Time45 minutes

Ingredients

Directions

Prepare

  1. Cut onion down to the root end in 8 wedges, without cutting through the root so the onion stays together.

  2. Divide butter in 4 pats and place one on top of each onion.

  3. Wrap each onion separately in foil.

Bake and serve

  1. Sprinkle with crumbs and salt and lots of freshly ground pepper to taste.

  2. Bake at 350 °F for 45 minutes or until onions are soft.

Nutrition, whole recipe (rough)

605Calories
14 gProtein
13 gFat
106 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Garlic1 clove (3g)4

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + garlictop 22% of all pairs
    Smell alikemoderate
    Cooked together10,572 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Onions
Become soft and sweet as they bake, forming the main body of the dish.
Butter
Adds fat and moisture that coats the onions and helps them brown and taste rich.
Garlic breadcrumbs
Add a crisp, savory topping and aroma as they sit on the onions while baking.

The step that matters

Wrap each onion separately in foil. Foil traps steam around the onion so it cooks through and turns soft. If the wrap is loose or torn, moisture escapes and the onion can dry out or cook unevenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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