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Saturday Night Vidalia Onions

  • Yield: 4 servings 1x


The onions will produce a lot of broth, which tastes like French onion soup.


  • 4 large Vidalia onions
  • 4 veggie bouillion cubes
  • 4 tbs butter
  • to taste freshly ground black pepper


  1. Prepare a fire in the grill or preheat oven to 350 degrees.
  2. Trim and slice from the top of each onion, and peel the onion without cutting off the root end.
  3. Using a potato peeler, cut a small cone-shaped section from the center of the onion.
  4. Cut the onion into quarters from the top down, stopping within 1/2 in of the root end.
  5. Place a bouillon cube in the center of each onion, slip slivers of butter between the sections, and sprinkle with pepper.
  6. Wrap each onion in heavy-duty foil and place the onions directly onto the hot coals or cook in the oven for 45 minutes or until soft.
  7. To serve, place each onion in an individual bowl because the onions will produce a lot of broth, which tastes like French onion soup.


Source:  Paula Deen Food TV

  • Category: Side Dish


  • Serving Size: 1 onion
  • Calories: 168
  • Fat: 11.81 g
  • Carbohydrates: 14.6 g
  • Protein: 2.39 g
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