Hipquest's Baked Vidalia Onion

Total Time
1hr 35mins
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.

Ingredients Nutrition


  1. Preheat oven to 425 Fahrenheit.
  2. Peel and cut off just the roots of the onion, do not cut off the whole bottom "core".
  3. Cut the top of the onion into a pointed core, save the cut out portion.
  4. 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.
  5. 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.
  6. Bring foil together and seal well.
  7. Bake for 1 1/2 hours, open packet and place into a bowl, slice up and serve.
Most Helpful

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!

Chef Jean October 19, 2008

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.

Trinkets September 16, 2008