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.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
Feature Photograph property of ©Welcome Home

French Onion Soup

 French Onion Soup

 

 

 

  

 

 

 

 

 

 

 

There is nothing like a warm and cozy soup on a cold winter day. Today I decided it would be a warm and cozy French onion soup that I made with beef Consomme' and beef stock and sweet caramelized onions. Keep in mind, the real secret to a good bowl of French Onion soup is the caramelized onions.  The longer they cook the richer the soup. I topped my soup with a slice of crusty bread covered in melty Gruyere and Parmesan cheese.

French Onion Soup

3 cans of Campbells Consumme'

2 cups beef stock

4 thinly sliced yellow onions (do not use sweet onions)

1 tablespoon olive oil

3 tablespoons butter

1 teaspoon Kosher salt

1 teaspoon brown sugar

French or Italian bread, sliced to fit your crock 

Sliced Gruyere (if you can't find it, use Swiss cheese)

 

 

 

 

 

 

 

 

 

 

 

 

 

You want at least 2-3 large onions sliced thin.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large heavy skillet or Dutch Oven, melt the oil and butter over medium heat.  Add in the onions and stir to make sure they are coated in the oil and butter. Cook slowly, with the lid on, for about 15 minutes. Stir occasionally.  Cooking the onions is a slow process by well worth it.

 

 

 

 

 

 

 

 

 

 

 

 

Remove the lid, turn the heat up to medium, add the salt and sugar, and stir often for about 40 minutes until the onions are a deep golden brown.

 

 

 

 

 

 

 

 

 

 

 

 

 

When your onions have caramelized, remove from heat and add in your cans of consumme'.  Add salt and pepper to taste and return to the stove and simmer for an additional 30 to 40 minutes. Just before the soup is ready, preheat the oven to 350 degrees.

 

 

 

 

 

 

 

 

 

 

 

 

When the soup is ready, ladle it into ovenproof bowls. 

 

 

 

 

 

 

 

 

 

 

 

Next, add Swiss or Gruyere on top of each slice of bread and toast in the oven until cheese has melted.   

 

 

 

 

 

 

 

 

 

 

 

Add your cheesy bread to each crock of soup and push down into the liquid until covered.

 

 

 

 

 

 

 

 

 

 

 

 

I like to lay a slice of cheese on top so that it melts down over the edge of the crock as well. Put the oven safe crock on a baking sheet back in the oven and heat until cheese has melted. Reset the oven to broil and move the tray of bowls closer to the top to get a nice golden color on the cheese, which should be watched carefully as it can burn quickly.

 

 

 

 

 

 

 

 

 

 

Serve immediately.

To Store. Refrigerate soup in an airtight storage container for up to 3 days. Store bread separately in an airtight storage container at room temperature. 

To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. If desired, toast leftover bread on a baking sheet in the oven at 350 degrees. 

To Freeze. Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Cream Filled Cinnamon Delights

 Cream Filled Cinnamon Delights 

 

 

 

 

 

 

 

 

 

 

 

 

 

Have you ever tried the Cinnamon Delights at Taco Bell?  I have to admit I am addicted to them and can’t get enough.  They are incredible and I can’t eat just one.  But at the price of a dollar each I refuse to buy them. Especially since I now make them at home. Mine are so much better because I can fill them with extra filling and use as much cinnamon as I want.  You have to try these my friends.  You’re going to love them! 

 

Cream Filled Cinnamon Delights 

 

1 tube Pillsbury flaky biscuit dough (I use the Honey Butter flavor)

½ cup sugar

1 tablespoon cinnamon

Canola or vegetable oil for frying

1 cup powdered sugar

2 ounces (¼ to ⅓ cup) cream cheese, softened

2 tablespoons butter, softened

1 teaspoon vanilla extract

¼ cup whole milk

 

Cinnamon/sugar coating

Mix the cinnamon and sugar in a bowl or Ziploc bag and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

For the Cream Cheese Filling

In a large bowl, mix the cream cheese, and vanilla until smooth. Add in powdered sugar a little at a time until just combined. Add a tablespoon of milk at a time as needed until you reach your desired consistency. 

 

 

 

 

 

Spoon mixture into a Ziploc bag and snip the bottom corner.  I use a squirt bottle that you use for ketchup or mustard. Place container of filling in the refrigerator until your doughnuts are ready to fill.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Doughnuts

Add 2-3 inches of oil to a deep pan over medium high heat. 

While the oil is heating, open the tube of flaky biscuits and separate the 8 biscuits. Cut each biscuit into four equal pieces.  Then shape each piece of dough into a ball.

 

 

 

 

 

 

 

 

 

 

 

Check the oil to see if it is ready by dipping a wooden spoon in the oil. If it slowly bubbles around the spoon, the oil is ready. 

NOTE:  If it is an eruption of rapid bubbles, the oil is too hot. Turn down the heat and let it cool for a minute or two. You don’t want your dough too hot.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When the oil is ready, add the donut holes in batches of 6-8, being sure not to overcrowd the oil. Fry the dough balls for 2-3 minutes or until golden brown.  You want to flip them constantly until you get them brown on all sides.

 

 

 

 

 

 

 

 

 

 

 

 

Remove carefully with a slotted spoon, and place them on a paper towel lined plate. Allow them to sit for about 30 seconds until cool enough to handle. 

 

 

 

 

 

 

 

 

 

 

 

 

Pipe the filling into each doughnut and then drop into the cinnamon sugar mixture to coat evenly.  If you find the sugar isn’t sticking to the doughnut, first dip them in a light coating of butter and then dip them in the cinnamon sugar.  Transfer to a paper towel lined plate.

Serve warm.

 

SHORT CUT

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1-3/4 cups cold milk

12  donut holes

 

Beat pudding mix and milk with whisk for two minutes.  Pour into your Ziploc bag. Press excess air from bag, then seal bag. Refrigerate 5 minutes.

 

Poke a small hole in the bottom of each doughnut. Snip off one bottom corner of pudding-filled bag; use to pipe pudding into donuts.