GRILLED VIDALIA ONIONS
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This recipe goes extremely well with grilled steak and baked potato and is a must for onion lovers!
The flavor in these onions are unbelievable!
The broth that this recipe creates with the boullion cubes and the butter makes an onion soup for your bowl.
Serve it with toasted french bread and add parmesan cheese when it's done.
Prep Time: 10 minutes
Cook Time: 45 minutes
Makes: 4 Servings
Ingredients
4 large Vidalia onions
3 beef bouillon cubes
4 tablespoons butter
Freshly ground black pepper
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.
These can also be baked in a small casserole, covered with tin foil, in a preheated 350 F oven for 45 minutes.
For A Variation:
When the onions are done, you can also open up the foil package and put mozzarella cheese on top.
Put it back in the oven on broil, until the cheese is browned.
This will almost taste like a great onion soup.
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