Saturday Night Vidalia Onions
- Ready In:
- 55mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 4 large vidalia onions
- 4 beef bouillon cubes
- 4 tablespoons butter
- fresh ground black pepper
directions
- 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.
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Reviews
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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!
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Great starting point recipe! I used smallish sweet onions... I spread the onion open ( like a flower/blooming onion) sprinkled the hole of the onion and inside of the onion sections with a little less than a teaspoon full of beef bouillon granules, a pinch of brown sugar, pepper and small butter chunks. Double wrap in foil and bake in a pan at 375 for almost an hour. Then when I open the foil packets I add some shredded Jarlsberg/mozzarella cheese and a few croutons. It tastes JUST like french onion soup, it is excellent and everyone so far has loved them.
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I made these the other night for my husband and his two friends along with Recipe #73922. These were sooooo good. The first thing hubby said when he took a bite was "Wow!! These are awesome!!" and later his friend told me dinner was scrumtrelescent! I will definitely be making these again. I couldn't find smaller onions, so I had to use larger onions, but I will use smaller ones next time. I'm pretty sure I used more than 4 tablespoons of butter (unhealthy, I know), but the onions I had were larger. Thanks for the "scrumtrelescent" recipe!:)
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RECIPE SUBMITTED BY
Tearanii
United States
Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)