Baked Vidalia Onions

Linda Griffith


Lordy, Lordy, how my mother loved these baked Vidalia onions. You can only grow Vidalia onions in Georgia. Now I don't know why but that's what the Vidalia Onion Committee says. They start hitting the stores in late spring and run through the whole summer. The Jay Cees and other groups sell them each year also. My daughters and I usually share a bag because they are huge. This is wonderful served with steak.....

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one per person


5 Min


45 Min


1 large
vidalia onion (1 per person)
1 Tbsp
butter (1 per onion)
beef bouillon, cubes (1 per onion)

Directions Step-By-Step

Prepare a fire in a charcoal grill. Trim a slice from the top of each Vidalia Onion, and peel the Vidalia Onion without cutting off the root end. With a potato peeler, cut a small cone-shaped section from the center of the Vidalia Onion. Cut the Vidalia Onion into quarters from the top down, stopping within a half inch of the root end. Place a bouillon cube in the center, slip slivers of butter in between the sections, and sprinkle with pepper.

Wrap each Vidalia Onion in a double thickness of heavy-duty foil. Place the Vidalia Onions directly onto the hot coals and cook for 45 minutes, turning every so often. Or, bake the foil-wrapped Vidalia Onions in a 350°F oven for about 45 minutes. Serves one onion per person.
Or you can prepare onions and wrap in Saran Wrap and put in microwave for 19 minutes.

About this Recipe

Course/Dish: Vegetables