Baked Vidalia Onion With Country Ham And Shiitake Mushrooms
A savory baked onion dish featuring tender Vidalia onions, flavorful country ham, earthy shiitake mushrooms, and aromatic herbs, perfect for elegant appetizers or special occasions.
Ingredients
- 8 Tbsp. butter, softened ⓘ
- 4 Tbsp. brown sugar ⓘ
- 1/2 cup sherry vinegar
- 1/4 cup beef glaze or bouillon ⓘ
- 4 tsp. chopped fresh rosemary ⓘ
- 4 tsp. chopped fresh thyme
- 4 large shiitake mushroom caps ⓘ
- 4 Vidalia jumbo onions, peeled ⓘ
- 4 oz. country or Smithfield ham, finely diced
- 4 Tbsp. chopped chives ⓘ
- 1 ripe tomato, finely diced ⓘ
- salt to taste ⓘ
Instructions
- In a mixing bowl, blend softened butter, brown sugar, sherry vinegar, beef glaze or bouillon, chopped fresh rosemary, and chopped fresh thyme.
- Place each shiitake mushroom cap on a 12 x 12-inch square of foil and top with one-fourth of the butter mixture.
- Place a peeled Vidalia onion on top of each mushroom and draw the foil from four corners to the top center, then seal well.
- Bake at 350°F for about 40 minutes, or until the onions are soft.
- Remove the onions and mushroom mixture from the oven and transfer to serving plates. Reserve the juices.
- Combine the reserved cooking juices in a saucepan and gently heat with finely diced country ham, chopped chives, and finely diced tomato.
- Season with salt and pepper to taste.
- Divide the sauce among the onions and serve.
Tips & Substitutions
For a richer flavor, consider adding a splash of Worcestershire sauce to the butter mixture. If Vidalia onions are unavailable, other sweet onions can work, though they may alter the taste slightly. Fresh thyme can be substituted with dried thyme, but use about one-third the amount since dried herbs are more potent. Pairing this dish with a crisp white wine can enhance the overall experience.
Serving Suggestions
Serve the baked onions as a delightful appetizer or side dish alongside grilled meats or a fresh salad. They pair wonderfully with southern goulash or can be a comforting side to bar-b-que roast beef. Garnish with additional chives for a pop of color and flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the onions and mushrooms in a baking dish, cover with foil, and warm in a 350°F oven for about 15-20 minutes, or until heated through. This method helps retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Vidalia Onion With Country Ham And Shiitake Mushrooms contains roughly 505 calories, with 14g protein, 58g carbohydrates, and 30g fat. It is an excellent source of vitamin C (298% of the Daily Value), iron (120% of the Daily Value), and vitamin A (87% of the Daily Value). Note that it is relatively high in sodium, at 545mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the onions in advance?
Yes, you can prepare the onions and mushroom mixture a few hours in advance. Just keep them wrapped in the foil and store them in the refrigerator until you're ready to bake. This allows the flavors to meld even more, making for an enhanced dish.
What other types of mushrooms can I use?
While shiitake mushrooms add a unique flavor, you can substitute them with cremini or button mushrooms if needed. Just adjust the cooking time slightly, as smaller mushrooms may cook faster. Make sure they are fresh for the best taste.
Can I make this dish vegetarian?
Absolutely! You can omit the country ham and replace the beef glaze or bouillon with vegetable broth for a vegetarian version. The dish will still be flavorful with the herbed butter and sweet onions, making it a delightful option for non-meat eaters.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).