The Pioneer Woman Tasty Kitchen
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Baked Vidalia Onion Petals and Mushroom Dipping Sauce

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Level: Easy

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Description

A really nice appetizer for the onion and mushroom lovers.

Ingredients

  • FOR THE ONIONS:
  • 2 whole Large Vidalia Onions
  • 1 whole Beaten Egg (x-tra Large)
  • 1 cup Panko Or Seasoned Bread Crumbs
  • ¼ teaspoons Each: Salt, Black Pepper
  • FOR THE MUSHROOM SAUCE:
  • 1 package 32 Ounce Package, Button White Mushrooms
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Sweet Cream Butter
  • 1 teaspoon White Wine Vinegar
  • 2 Tablespoons Whole Milk

Preparation

Preheat oven to 400 F. Bring a large pot of water to a boil.

Peel both large Vidalia onions. Cut off one end (the root end) of each onion (cut off a slice that’s about 1/2″ in diameter). Then, from the other end, cut into each onion every inch or so, cutting about 3/4 of the way through to the bottom. Then drop the onions in the boiling water for 4 minutes. Remove onions from the pot using a slotted spoon or kitchen spider, drain and set on a clean work surface.

In a shallow mixing bowl add the beaten egg. Put the seasoned breadcrumbs or panko on a plate.

Turn onion upside down in the egg wash and swish around gently to coat all sides. Dip egg washed onions in the breadcrumbs and turn to coat onions well. Place in a 6 x 9 baking dish. Add salt and pepper. Put dish in the 400 F oven and bake 20 minutes.

While the onions are baking prepare mushrooms by wiping each button mushroom cap with a damp paper towel. In a medium size saucepan over medium heat add olive oil and butter. Once melted, add button mushrooms and cook 8 minutes. Remove mushrooms from the pan and place in a food processor. Pulse several times then add vinegar and milk and put processor on high for 3-4 minutes. Place in a serving bowl. Serve mushroom sauce hot or cold as a dipping sauce for the onions.

Enjoy!

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