Saturday Night Vidalia Onion

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This recipe's popularity in my house never fails to make me laugh. These children, who complain about little bits of onion in so many dishes, fight over big chunks of sweet and savory onion to eat with their ground steak burgers. Go figure!

This recipe is from Paula Deen, and I always prepare them with ground steak burgers. They make what is, in essence, a burger without a bun, a special treat. Granted the meat is usually a cut higher than hamburger, like ground sirloin, but really the onion is what makes it special. A bite of burger with a bit of onion -- YUM! It's also just as easy as can be -- a few minutes of prep and about an hour cooking and you're done. You can make these on the grill, and they are delish if the grill gets them a little charred on the inside, but I don't usually want to babysit the grill for that long, so I mostly use the oven. If you don't want to make five onions, just remember one tablespoon butter and one boullion cube (or one teaspoon beef base) for each onion.

Saturday Night Vidalia Onion
serves five

printer version

5 large Vidalia onions or comparable sweet onion
5 beef bouillon cubes (or 5 t. beef base)
5 tablespoons butter
pepper, to taste

Prepare a fire in a charcoal grill (or preheat oven to 350 degrees F).

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 a bouillon cube (or beef base) in the center, slip slivers of butter in between the sections and sprinkle with pepper. Wrap each onion in a double thickness of heavy-duty foil.

Place the foil-wrapped 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. Serve in individual bowls because the onions produce a lot of broth, which tastes like French onion soup.

Source: modified from the Food Network

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