Classic Baked Whole Vidalia Onions Recipes

Steps:

• Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.

Steps:

• 1. Prepare a fire in a charcoal grill. Trim a slice from the top of each Vidalia Onion, and peel the Vidalia Onion without cutting off the root end. With a potato peeler, cut a small cone-shaped section from the center of the Vidalia Onion. Cut the Vidalia Onion into quarters from the top down, stopping within a half inch of the root end. Place a bouillon cube in the center, slip slivers of butter in between the sections, and sprinkle with pepper. Wrap each Vidalia Onion in a double thickness of heavy-duty foil. Place the Vidalia Onions directly onto the hot coals and cook for 45 minutes, turning every so often. Or, bake the foil-wrapped Vidalia Onions in a 350°F oven for about 45 minutes. Serves one onion per person.
• 2. Or you can prepare onions and wrap in Saran Wrap and put in microwave for 19 minutes.

Steps:

• Adjust oven rack to lowest position; heat to 425 degrees.
• Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
• Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.

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.

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.