A great way to prepare a Vidalia Onion is to bake it with butter and a beef bouillon cube. It is delicious! Here's how to make a yummy baked onion...
You will need: Vidalia Onions, Butter, and Beef Bouillon
Directions:
*Peel and Core your onions
*Fill cored onion with butter and place bouillon cube in the center.
*Place onions in baking dish, you may want to add a little water to the bottom of your baking dish for added moisture.
*Cover tightly and back at 425 degrees for 30-40 minutes.
*Onions should be soft and ready to enjoy!
15 comments:
This actually sounds REALLY good! What do you make with it when you make it?
Yum!
my husband would love this :)
Vidalias are just the best! Love them.
Have you ever tried Sweet Vidalia onion salad dressing? It's my favorite!!
Oh my goodness, Garth would love this!!
I tell people all the time: "I'm allergic to onions" So they will take me seriously!!!! {waiters/waitresses @ resturants more like...}
They are more apt to pay attention and NOT add it to my meal... My husband called me out on it once, in front of a waitress!!and said I wasn't!..yes, I was plotting his murder in my mind...
I said in my defense: "Yes I am! I vomit, go into facial seizures and convulsions, and darn near choke to death! That is an allergic reaction!"
The waitress did not add onions to my meal and now my husband tells waitresses/waiters he's allergic to "tomatoes"! Ha! Ha!
BUT! The way you posted about this lil' onion here...I just may TRY it and not choke :)
Yum! My husband does it on the grill wrapped with aluminum foil! We Georgia girls love our Vidalias!
The hubs and I love this!! Nothing like a good ole Vidalia onion:)
This looks GREAt thanks for posting it!
AK would love this! Onions are his favorite food - he eats them off the cutting board as I chop them. I'll definitely have to try something like this.
Oh, you just made me SUPER hungry, lol!
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That sounds so good- I'm going to have to try it!
Oh delish! I adore Vidalias, and this is a great new twist. BF and I may be trying this one this weekend.
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