Saturday Night Vidalia Onions Recipes

SATURDAY NIGHT VIDALIA ONIONS

Steps:

• Prepare a fire in a charcoal grill or preheat oven to 350 degrees.
• 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 half 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.
• Recipe courtesy Paula Deen

SATURDAY NIGHT VIDALIA ONIONS

Steps:

• 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.

BAKED VIDALIA ONIONS

Steps:

• Preheat oven to 425 degrees F.
• With a sharp knife, cut out a 1 inch in diameter by ¾ inch deep cavity in top of onions, reserving scraps.
• Season each onion.
• Combine butter, Worcestershire Sauce, cumin and sugar.
• Fill cavities of onion with the butter mixture.
• Arrange onions in baking dish, add broth, wine and scraps to dish and bake, basting occasionally, for 45 minutes to 1 hour, or until very tender.
• Serve as a first course.

FIRE ROASTED VIDALIA ONION HALVES

Steps:

• Place each onion half, cut side up, on a 10-inch square of heavy-duty aluminum foil. Drizzle with olive oil and vinegar. Sprinkle with salt and pepper. Turn onions cut side down; pat a piece of bacon onto the side of each one. Fold foil into neat packets.
• Heat grill to medium hot. Place foil packets on grill; cook 20 to 30 minutes (if grill becomes too hot, move onions to a cooler area), until tender and slightly charred. Let onions cool in packets for 15 minutes.
• Remove foil, reserving juices; discard bacon. Serve onions warm or at room temperature; drizzle reserved juices over the tops.

ROASTED VIDALIA ONIONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
• Roast in preheated oven for 15 minutes.

VIDALIA HEAVEN

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Peel each onion, and core out the center. Drop a beef bouillon in the core of each onion, and cover the bouillon with 1 tablespoon of butter. Wrap tightly with aluminum foil.
• Cook on grill for 30 to 60 minutes, or to desired doneness. Be careful not to puncture the aluminum foil, or the juices will drip out, and the onion will burn.