I cooked these onions back in the day, years before I even started this blog. I saw Paula making these on the Food Network and convinced my dad to let me contribute these onions to a summer grill dinner. Little did I know how simple the recipe was and just how good (and addictive) these onions are. Make sure to wrap the onions in 2 layers of foil to catch all the wonderful broth produced from the onion, butter, and beef bouillon cube. The onions form this broth and then bathe in it for an hour, creating a broth that tastes like French onion soup. They can be made on the grill or in the oven, which is what I’ve done in the recipe below. I love these onions alone, eaten in a bowl, topped on steak or chicken, or used on BLT sandwiches.
Paula Deen’s Saturday Night Vidalia Onions
adapted from Paula Deen’s recipe
Total Time: 1 hour
• 1 large Vidalia Onion
• 1 1/2 tablespoons unsalted butter
• 1 beef bouillon cube
• Pepper, to taste
Preheat oven to 400F. Slice the top and bottom off of each onion, and peel the onion. Cut the onion into quarters from the top down, stopping within a half-inch of the root end. Using a butter knife, make a small hole in the core of the onion. Place a bouillon cube in the center. Slip slivers of butter in between the cut sections and slather the top of the onion with butter. Sprinkle with pepper.
Wrap each onion in a double thickness of heavy-duty foil. Bake for 50 minutes, or until they soften completely. Open up the foil carefully, remove the hot onion to a bowl and pour all the broth around the onion. Eat warm.