Grilled Or Baked Vidalia Onions

 Grilled Or Baked Vidalia Onions

 

I'm sure I'm going to come across someone out there that tells me they have never had one of these. This was featured back in 2012 when I first started Welcome Home.  People raved about how good they are. The recipe kind of faded away until this morning when I was looking through old recipes.  I can tell you that they are so good and yet I find so many have never ever tasted one.  The flavors are so intense and so good its hard to describe just how good they are.  I serve them often as a side dish with steaks or burgers or ribs. They are so easy to make and so delicious!  There's nothing like a sweet Vidalia onion you say.... that's right but try grilling them or roasting them in the oven.  This easy recipe is a keeper my friends.

 

 

 

 

 

 

 

 

 

Grilled Or Baked Vidalia Onions

4 large Vidalia onions 
4 beef bouillon cubes 
4 tablespoons butter, softened 
Freshly ground black pepper 

Preheat oven to 350 degrees or fire up your grill. 

 

 

 

 

 

 

 

 

 

Peel your onion.  Once the outer layers are peeled back, take a small knife and cut a small round cone shaped section from the center of the onion.  

 

 

 

 

 

 

 

 

 

Next,  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 cut out hole of each onion, then top with a tablespoon of butter, mashing it down into the top of the onion. Sprinkle with pepper. 

 

 

 

 

 

Wrap each onion tight in heavy duty foil and place the onions directly onto the grill on in a baking pan in the oven.  Make sure entire onion is wrapped in heavy or triple foil.

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook the onions for 45 minutes on the grill (turning about every 15 minutes).  Or bake in the oven for 60 minutes without moving it. 

 

 

 

 

 

 

 

 

 

 

 

Remove from oven and place each onion in an individual bowl. Onions will be sweet and tender and produce a lot of rich broth.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
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