Email to Cat      

Saturday Night Vidalia Onions

Source of Recipe


Paula Deen






List of Ingredients



• 1 large Vidalia onion, per person
  
• 1 Tbsp butter, per person
  
• 1 beef bouillon cube, per onion
  
• Pepper to taste
  






Instructions



1. Prepare a fire in a charcoal grill. Trim a slice from the top of each onion, and peel the onion without cutting off the root end. With a potato peeler, cut a small cone-shaped section from the center of the onion.
   
   
2. Cut the 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 between the sections, and sprinkle with pepper.
   
   
3. Wrap each onion in a double thickness of heavy-duty foil. Place the onions directly onto the hot coals and cook for 45 minutes, turning every so often. (Or, bake the foil-wrapped onions in a 350° oven for about 45 minutes.) Serve in individual bowls because the onions produce a lot of broth, which tastes like French onion soup.
   
   Makes 1 serving.