Recipe by 3KillerBs
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.
Top Review by Marie Nixon
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.
- 4 vidalia onions (or other sweet onion)
- 1 teaspoon beef base
- 2 teaspoons butter
- 4 tablespoons parmesan cheese
Directions See How It's Made
- 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.