• 1 tablespooon butter, melted
  • 1 teaspoon cilantro
  • 1 cup cornflakes, crushed
  • 1 teaspoon herbes de provence
  • 2 tablespoons olive oil
  • 1 teaspoon oregano
  • 1 teaspoon sage
  • salt and pepper, to taste
  • 1 tablespoon unsalted butter
  • 2 Vidalia (or other sweet variety) onion, peeled and sliced

Ready In 8 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Thanks for reading! You can find the original recipe and many more on my blog here: scaled the recipe to serve two and added the cornflake topping but this would be great for a crowd if you increased the proportions and made it in a large casserole dish. You could also use bread crumbs in place of cornflakes. I love the sweetness of Vidalia onions with the robust herbs and and crispy, buttery cornflakes. In my husband's words, ”this tastes like a bloomin’ onion!”What to do:preheat oven to 375 degreeslayer onions in a buttered baking dishcombine herbs, spices and olive oil, mixing well and pour over each onioncombine crushed cornflakes and butter until well mixed and sprinkle over onionsbake for 20-30 minutes depending on how large your onions are, they’re ready to serve when they’re tender and translucent and the cornflakes are a golden brown
  • Length: 30 minutes