member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Susan Puckett      

Recipe Categories:

    Saturday Night Vidalia Onions


    Source of Recipe


    Recipe courtesy Paula Deen

    Recipe Introduction




    Recipe Summary
    Prep Time: 10 minutes Cook Time: 45 minutes
    Yield: 4 servings

    List of Ingredients








    4 large Vidalia onions
    3 beef bouillon cubes
    4 tablespoons butter
    Freshly ground black pepper

    Recipe




    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.



 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |