“We adore sweet onions like Vidalias and I was searching for a new way to have them before the season ends. Found this in "Blue Ribbon Recipes" part of the Old Farmer's Almanac. I plan on making this up on the weekend as far as making the rolls. Then on a weeknight it will be easy to pop it in the oven.”
1hr 40mins

Ingredients Nutrition

  • 4 -6 vidalia onions
  • 4 tablespoons butter, divided
  • 1 tablespoon oil
  • 13 cup vidalia onion, minced
  • 1 lb ground chuck
  • 12 cup breadcrumbs
  • 3 tablespoons breadcrumbs
  • 14 cup milk
  • 1 egg
  • salt and pepper
  • 1 tablespoon dried parsley


  1. Peel onions and place in a large pot; cover with water and bring to a boil.
  2. Lower heat and simmer until tender, about 40 minutes.
  3. While the onions are cooking, prepare stuffing.
  4. Heat 1 tablespoon of the butter and the oil in a skillet.
  5. Saute the minced onion until limp and clear; do not brown.
  6. In a large bowl, combine the meat, minced onion, 1/2 cup bread crumbs, milk, egg, salt and pepper to taste, and parsley .
  7. Mix until well blended; set aside.
  8. When whole onions are cooked, removed from the water with a slotted spoon and drain on paper towels.
  9. When cool, strip off the large outer layers.
  10. Place 2 teaspoons meat mixture on the end of each onion strip and roll up.
  11. Continue making rolls until all meat mixture is gone.
  12. Preheat oven to 400 degrees.
  13. Melt the remaining 3 tablespoons butter in a baking dish to coat the bottom and sides.
  14. Turn each onion roll in the butter, coating all sides. and bake for 15 minutes.
  15. Sprinkle with the remaining 3 tablespoons bread crumbs.
  16. Bake for 15 minutes more.

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