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Vidalia onions are by far my favorite onion. I just love the sweetness. I substitute them for white onions in many of the dishes I make. When they are in season I buy them like they were the last things on earth. Roasted Vidalia onions is one of my favorite side dishes. It’s a bit different. The only sad part is that these onions are only available for a short time each year.
Sweet Wonderful Onion Taste
Roasted Vidalia onions taste just like French onion soup. They cook up tender and juicy. And since you’re using Vidalia onions they have a nice sweetness to them. If by chance you have any leftover onion, just slice and toss onto your next burger!
Grilled avocados are crazy-good too.
Roasted Vidalia Onions
Ingredients
- 2 Vidalia onions
- 2 tablespoons butter divided
- 2 cubes beef bouillon
- 2 pinches kosher salt
- 2 pinches freshly ground black pepper
- 2 pinches paprika
- parsley chopped, for garnish
Instructions
- If cooking in an oven, preheat an oven to 400 F. Otherwise set up a grill for indirect cooking.
- Cut off the root part of the onion so that the onion stands up straight.
- Cut a bit off the top also, then peel.
- Using a fruit baller or spoon, scrape out the insides of the onion. Rough chop the onion insides.
- Place onions on large pieces of foil.
- Add 1 tablespoon of butter and a beef bouillon cube inside of each onion.
- Spoon in chopped onion and top with seasonings.
- Wrap in foil and roast in oven for 15 minutes or until soft, or place over indirect heat on the grill and cook until softened, 20-30 minutes.
- Serve garnished with parsley.
Notes
Nutrition
Nutritional values are approximate.
