Recipe by Tearanii
If you like onions you will love this recipe! My family raves over them everytime I make them.
Top Review by jancajun2
We LOVE these! I've made them every year to celebrate Vidalia season. I usually bake them in the oven (1 hour at 350 in Pyrex bowls and covered with foil). I season with creole seasoning (Zatarain's Big & Zesty). I've never had much luck with the foil packages; they always seem to leak and I don't want to lose a drop of that yumminess. If you haven't tried these because you don't have a grill, just use your oven. You'll love it!
Directions See How It's Made
- Prepare a fire in a charcoal grill or preheat oven to 350 degrees F.
- Trim and slice from the top of each onion, and peel the onion without cutting off the root end.
- Using a potato peeler, cut a small cone shaped section from the center of the onion.
- Cut the onion into quarters from the top down, stopping within a 1/2-inch of the root end.
- Place a bouillon cube in the center of each onion, slip slivers of butter between the sections, and sprinkle with pepper.
- Wrap each onion in heavy duty foil and place the onions directly onto the hot coals.
- Cook the onions for 45 minutes turning every so often.
- To serve, place each onion in individual bowl because the onions will produce a lot of broth, which tastes like French onion soup.