Serves 4

Preheat oven to 350° F.

Line a sheet pan with aluminum foil and place a baking rack on top or place an air fryer liner inside your airfryer.

Firstly, cut the stem end (end opposite the root fringe) off the Vidalia onions and peel them.

Then, using a sharp knife, cut the onion at 12, 3, 6, and 9 o’clock. (See solid lines in photo.) Next, cut each onion at 2, 4, 7, and 11 o’clock. (See dashed line in photo.)

Turn the Vidalia onion over and carefully pull the layers open.

Drizzle the Vidalia onions with olive oil (If you are using air fryer, give these beauties an extra drizzle.) and sprinkle on the chili lime seasoning and the red pepper flakes. Place in the oven and bake for 15 minutes or place in the airfryer for 8 minutes and cook on medium high.

In a small bowl, whisk together the mexican parmesan cheese and the bread crumbs.

Turn the oven to 400° F. and remove the baking Vidalia onions from the oven or air fryer. Using a spoon to carefully lift the layers of the hot Vidalia onion, sprinkle the parmesan inside the layers. Return the onion to the oven and bake for 7-8 minutes. In the air fryer, continue to cook at medium-high for 5 minutes.

Serve hot.