Saturday Night Vidalia Onions
Prepare a fire in a charcoal grill.
Trim a slice from the top of each onion, and peel the onion without cutting off the root end. With a potato peeler, cut a small cone-shaped section from the center of the onion. Cut the onions into quarters from the top down, stopping within a half inch of the root end.
Place the onions directly onto the hot coals and cook for 45 minutes, turning every so often. These can also be baked in a preheated 350 degree F oven for 45 minutes, but I still say they're better grilled over charcoal. Serve in individual bowls because the onions produce a lot of broth, which tastes like French onion soup.
More Recipes and Ideas:
Baby Romaine Stuffed Vidalia Onion Ring Salad with Lemon-Herb Vinaigrette, Blue Cheese and Red Onion Jam Crescent Thumbprints, Camembert-Caramelized Onion Quesadilla with Apple Chutney, Grilling Recipes, Roasted Beet Recipes, Southern, Spinach Recipes, Roasted Potato Recipes, American
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