Grilled Vidalia Onions


No Photo

Ingredients

  • 4 small- to medium-size Vidalia onions
  • 4 tablespoons extra-virgin olive oil
  • 4 teaspoons butter
  • 4 beef bouillon cubes

Instructions

  1. Cut the top of each onion. Using a vegetable peeler, knife or your fingers, peel the paper skins from the onions, leaving root ends intact.
  2. Core onions, being careful not to cut into the roots - you need the root intact to hold the onion together. Place each onion on a square of heavy-duty aluminum foil. Drizzle each with 1 tablespoon olive oil.
  3. Place a bouillon cube in the center of each onion and top with 1 teaspoon butter. Wrap onions with the foil and grill on a very hot gas or charcoal grill over indirect heat about 35-40 minutes.

You can substitute butter-flavored cooking spray for the butter to cut fat and calories. You also can cut the measurement for the olive oil down to 1 teaspoon per onion, if desired.

You can also bake these onions in a conventional 350 degrees F oven.

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.



Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry