June 19, 2013

PD's Saturday Night Vidalia Onions



So what do you do with a bag full of Vidalia Onions? Well you could do what I did and go on a hunt for a simple easy recipe, there are ton's of them out there. I think I might have stumbled on one of my favorites so far.  Leave it to Paula Deen!

This recipe is very simple and if you're a fan of French Onion Soup you will love this.





 Start with four onions - well as many as you want really, why stop at four? You cut the very tops off and then peel the skin off but leave the root end in tact. Use a small knife to make a little cone in the top of each onion and then cut it in quarters but only going down to the root to about 1/2 inch.


You only need four ingredients total and that includes pepper. How easy is that? Spread out some of the layers and stuff in some butter, cram a beef bouillon cube in the middle, top with pepper and then wrap it tightly in some tin foil


After baking for about 45 minutes, open the foil in a bowl so you don't lose any of those juices. I cut it into bite sized pieces and discarded the root end.

This is how I ate mine.  Take a piece of baguette and toast it, top it with your favorite cheese, pour the onions and most importantly the juice onto the bread and eat it up.  I couldn't get enough of this.

If you're going on a camping trip anytime soon you have got to remember this one.  Heck, even if you're not it's one of my new favorite side dishes!

PD's Saturday Night Vidalia Onions
Recipe from Paula Deen


Ingredients
  • 4 large Vidalia onions
  • 4 Tbsp butter
  • 4 beef bouillon cubes
  • Fresh ground black pepper
Cooking Directions
  1. Either prepare a fire in a charcoal grill or heat your oven to 350┬║
  2. Slice the tops off each onion, leaving the root end in tact.
  3. Peel each onion keeping the root end in tact.
  4. Cut a small cone shape in the top of each onion.
  5. Cut each onion in quarters from the top down, stopping about 1/2 inch from the bottom root end.
  6. Place butter in between some of the sections and push a bouillon cube into the top cone part.
  7. Sprinkle with pepper
  8. Wrap tightly in heavy duty tin foil and place directly on the coals, or on the oven rack.
  9. Cook for 45 minutes, turning every so often.
  10. Serve each onion in a bowl because it will produce a lot of broth that tastes like French Onion Soup!

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