Saturday Night Vidalia Onions

READY IN: 55mins
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!

Ingredients Nutrition

Directions

  1. Prepare a fire in a charcoal grill or preheat oven to 350 degrees F.
  2. Trim and slice from the top of each onion, and peel the onion without cutting off the root end.
  3. Using a potato peeler, cut a small cone shaped section from the center of the onion.
  4. Cut the onion into quarters from the top down, stopping within a 1/2-inch of the root end.
  5. Place a bouillon cube in the center of each onion, slip slivers of butter between the sections, and sprinkle with pepper.
  6. Wrap each onion in heavy duty foil and place the onions directly onto the hot coals.
  7. Cook the onions for 45 minutes turning every so often.
  8. To serve, place each onion in individual bowl because the onions will produce a lot of broth, which tastes like French onion soup.

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