Prep 5 mins
Cook 1 hr 30 mins
Imagine the flavor of French Onion soup as an accompaniment for baked potatoes and a good steak. My favorite is to top hipQuest's Baked Potatoes Recipe #rz.119512 with a bit of butter, cheese and these onions with a nice, juicy Filet Mignon. This is so very good with so many things.Sweet onions may be substituted when Vidalias are not available. For a lighter flavor chicken or vegetable bouillon may be substituted.
- 1 large vidalia onion
- 1 tablespoon unsalted butter
- 1 beef bouillon cube
- 1 tablespoon Worcestershire sauce
- heavy duty aluminum foil
- Preheat oven to 425 Fahrenheit.
- Peel and cut off just the roots of the onion, do not cut off the whole bottom "core".
- Cut the top of the onion into a pointed core, save the cut out portion.
- Set the onion into the center of a piece of foil large enough to make a fairly loose packet (shaped kind of like a Hershey's Kiss) and bring up the sides.
- Place the bouillon cube in the opening, add the butter and pour on the Worcestershire sauce, chop the saved core and add to the top.
- Bring foil together and seal well.
- Bake for 1 1/2 hours, open packet and place into a bowl, slice up and serve.
I used a small sweet onion instead of a Vidalia because I was just cooking for myself. It still turned out wonderfully. I loved the rich flavor and it really went well with the baked potato. I had a potato with baked onion for dinner and it was delicious!
We all loved these onions, thanks so much for sharing! I prepared without the bouillon cube because I totally forgot but they were absolutely delicious without so I can only imagine how much better it will be with it. I love the worcestershire addition to vidalia onions. I made 4 small ones to be served on top of Hipquest's Baked Potatoes for a perfect side dish to grilled steak. Easy and no mess weeknight dinner the entire family enjoyed. Made and reviewed for Fall PAC 2008.