Prep 10 mins
Cook 45 mins
We love onions of any kind and I've tried quite a few recipes for baked Vidalias. This recipe combines the best of the best and I really wished that I'd made a double batch so we could have had seconds.
- Peel onions. Cut an X in the top about 1/3 of the way down through the onion.
- Set each onion on a large square of aluminum foil.
- Top each onion with 1/4 tsp beef soup base, 1/2 tsp butter, and 1 tbs Parmesan (or more if the onions are especially large).
- Wrap in the foil and cook over indirect heat in a medium grill with the lid down (goes well with ribs), OR in a 350F oven for 45-60 minutes or until fully cooked and soft.
- Serve in the foil. Best to provide some crusty bread to sop up the delicious juice.
This is almost like a guilt-free version of the bloomin onion you get at a steak house. You get the great onion flavor with out the calories of breading and deep fat oil. My small to medium size Vidalia onions were cooked perfectly in about 50 minutes. The other reviewers made it sound like there was alot of juice when the onions were done baking. I didn't get that. There was maybe 1 T. of juice at the bottom of the foil that I pour back on the onion. I also didn't really taste the parmesan cheese flavor. After baking, adding salt, pepper and extra parmesan cheese would bring this recipe up to a 5-star recipe for me.
The flavor of the onion was GOOD! I never tried putting parmesan cheese on it before. DH said he had onion soup without needing a spoon! I guess that means repeat this recipe!
This is the first time I have tried to bake an onion but it win't be the last. I also saved the foil to soak crusty bread and my family thought it was a feast, Thank you