Roasted Vidalia Onions
This easy Vidalia onion recipe can be made in the oven or cooked outside on the grill. Sweet, mild Vidalia onions are sliced partway through, topped with butter, beef bouillon cubes, and basic seasoning, and wrapped up in foil pouches to cook to tender perfection. The buttery bouillon mixture drips down into the rings of the onion as it cooks and you end up with tasty onions that taste and smell like French onion soup! Serve as-is as a side dish, or slice them up and serve on sandwiches, salads, or hot dogs.
INGREDIENTS :
- 2 Vidalia onions
- 2 tablespoons butter
- 1 cube beef bouillon, crumbled, or more to taste
- 2 pinches ground paprika
- salt and ground black pepper to taste
DIRECTION:
- Preheat the oven to 400 degrees F (200 degrees C).
- Peel onions and cut off ends. Place each onion on large sheet of aluminum foil.
- Cut 6 to 8 slices in each onion from the top down about 3/4 of the way toward the bottom; don't cut all the way through. Sprinkle 1/2 of the crumbled bouillon cube over each onion, then place 1 tablespoon butter on top of each. Season with paprika, salt, and pepper. Wrap aluminum foil around each onion to form a pouch.
- Roast in the preheated oven to desired tenderness, 30 to 60 minutes.
- Be careful when opening foil pouches as steam will be hot. Drizzle cooking liquid over onions once served.
