This delicious dish from Paula Deen is best served in individual bowls because the Vidalia Onions produce a lot of broth, which tastes like French onion soup. It is a wonderful choice for outdoor grilling and also can be prepared in the oven. Paula Deen is the owner and proprietor of The Lady & Sons in Savannah, Georgia and a popular Food Network star and cookbook author. Recipe and photo: Courtesy of the Vidalia® Onion Committee
- 1 large Vidalia Onion per person
- 1 tablespoon butter per Vidalia Onion
- 1 beef bouillon cube per Vidalia Onion
- Pepper to taste
Prepare a fire in a charcoal grill. Trim a slice from the top of each Vidalia Onion, and peel the Vidalia Onion without cutting off the root end. With a potato peeler, cut a small cone-shaped section from the center of the Vidalia Onion. Cut the Vidalia 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 in between the sections, and sprinkle with pepper.
Wrap each Vidalia Onion in a double thickness of heavy-duty foil. Place the Vidalia Onions directly onto the hot coals and cook for 45 minutes, turning every so often. Or, bake the foil-wrapped Vidalia Onions in a 350°F oven for about 45 minutes. Serves one onion per person.
- Per serving: 250 Calories
- 12g Fat (44% calories from fat)
- 3g Protein
- 35g Carbohydrate
- 30mg Cholesterol
- 400mg Sodium
- The Lady & Sons Restaurant
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