Roasted Vidalia Onions

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

Course Side

Cuisine American

Keyword onion, roasted, sweet

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 118kcal

Author Mike

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.

Nutrition