Saturday Night Vidalia Onions Recipes

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BAKED VIDALIA ONIONS

Vidalia onion recipes are some of my favorites to whip up. Served alongside any of a variety of fish and meats, these tender onions are a nice change of pace. Folks find it a fun and flavorful side dish. -Norma Durham, Rogersville, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 2 servings.

Number Of Ingredients 5



Baked Vidalia Onions image

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.

Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.

2 small Vidalia or sweet onions
4 teaspoons butter
1/4 teaspoon salt
Dash pepper
Garlic salt to taste, optional

SATURDAY NIGHT VIDALIA ONIONS

Make and share this Saturday Night Vidalia Onions recipe from Food.com.

Provided by Tearanii

Categories     Onions

Time 55m

Yield 4 serving(s)

Number Of Ingredients 4



Saturday Night Vidalia Onions image

Steps:

  • Prepare a fire in a charcoal grill or preheat oven to 350 degrees F.
  • Trim and slice from the top of each onion, and peel the onion without cutting off the root end.
  • Using a potato peeler, cut a small cone shaped section from the center of the onion.
  • Cut the onion into quarters from the top down, stopping within a 1/2-inch of the root end.
  • Place a bouillon cube in the center of each onion, slip slivers of butter between the sections, and sprinkle with pepper.
  • Wrap each onion in heavy duty foil and place the onions directly onto the hot coals.
  • Cook the onions for 45 minutes turning every so often.
  • To serve, place each onion in individual bowl because the onions will produce a lot of broth, which tastes like French onion soup.

4 large vidalia onions
4 beef bouillon cubes
4 tablespoons butter
fresh ground black pepper

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