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 (for a very short time) 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.
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
- 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
- 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.
Nutritional values are approximate.