Roasted Vidalia Onion

Vidalia Onions are so sweet and wonderful.  They are Georgia's state vegetable. I saw this recipe a couple of years ago and have been making it every since.  It tastes like french onion soup without all the trouble.  This is so easy to make and is great as a side to a great steak or all by itself.  Sweet onion and beefy broth!  

Doesn't that look great?

The Players!

(I use kitchen scissors to trim the root down and then I wash it really good before I peel the onion).  Keeping it clean and safe for my friends and family!

Pre-heat oven to 400 degrees.  Cut a slice from the top of the onion and peel onion without cutting off the root end (the root will hold it together).  With a paring knife, cut a cone-shaped section from the center of the onion.  Cut the onion into quarters from the top down, stopping within ¼” of the root end.  Do not go through the root!  Place a beef bouillon cube in the center.  Place a slice of butter in between each section.  Sprinkle with freshly ground pepper.  

Using double thickness of heavy-duty foil, wrap onion and fold at top so that there will be no leakage.  Bake for 1 hour. 

Remove from oven and serve in a bowl with crusty bread.

The Recipe:

Roasted Vidalia Onion

1 large Vidalia onion

1 tablespoon butter, divided into 4 slices

1 beef bouillon cube

Freshly ground black pepper

Pre-heat oven to 400 degrees.  Cut a slice from the top of the onion and peel onion without cutting off the root end (the root will hold it together).  With a paring knife, cut a cone-shaped section from the center of the onion.  Cut the onion into quarters from the top down, stopping within ¼” of the root end.  Do not go through the root!  Place a beef bouillon cube in the center.  Place a slice of butter in between each section.  Sprinkle with freshly ground pepper.  Using double thickness of heavy-duty foil, wrap onion and fold at top so that there will be no leakage.  Bake for 1 hour.  Remove from oven and serve in a bowl with crusty bread.

Happy Eating!

Adapted recipe from P. Deen