Recipe courtesy of Paula Deen
Save Recipe Print
Saturday Night Vidalia Onions
Total:
55 min
Prep:
10 min
Cook:
45 min
Yield:
4 servings
Level:
Easy
Total:
55 min
Prep:
10 min
Cook:
45 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Tomato, Onion, and Cucumber Salad

Recipe courtesy of Rachael Ray

Grilled Vidalia Onions with Bacon Butter

Recipe courtesy of The Neelys

Grilled Red Onions

Recipe courtesy of Food Network Kitchen

Grilled Red Onions

Recipe courtesy of Rachael Ray

Baked Beans with Bacon and Red Onions

Recipe courtesy of Rachael Ray

Onion Rings

Recipe courtesy of Maneet Chauhan

Grilled New Potato Salad with Peppers and Onions

Recipe courtesy of Bobby Flay

Texas-Style Potato Salad with Mustard and Pickled Red Onions

Recipe courtesy of Bobby Flay

Tomato, Pepper and Onion Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Latest Stories