Vidalia Onions, Vidalia Onion Farms, Vidalia Onion Recipes

Paula Deen's Saturday Night Vidalia® Onions

Saturday Night Vidalia Onions

Ingredients

  • 1 large Vidalia Onion per person
  • 1 tablespoon butter per Vidalia Onion
  • 1 beef bouillon cube per Vidalia Onion
  • Pepper to taste

Instructions

Prepare a fire in a charcoal grill. Trim a slice from the top of each Vidalia Onion, and peel the Vidalia Onion without cutting off the root end. With a potato peeler, cut a small cone-shaped section from the center of the Vidalia Onion. Cut the Vidalia Onion into quarters from the top down, stopping within a half inch of the root end. Place a bouillon cube in the center, slip slivers of butter in between the sections, and sprinkle with pepper.

Wrap each Vidalia Onion in a double thickness of heavy-duty foil. Place the Vidalia Onions directly onto the hot coals and cook for 45 minutes, turning every so often. Or, bake the foil-wrapped Vidalia Onions in a 350°F oven for about 45 minutes.

Serve in individual bowls because the Vidalia Onions produce a lot of broth, which tastes like French onion soup. Serves one onion per person.

Nutrition Information

  • Per serving: 250 Calories
  • 12g Fat (44% calories from fat)
  • 3g Protein
  • 35g Carbohydrate
  • 30mg Cholesterol
  • 400mg Sodium

Contributed by Paula Deen, Owner & Proprietor of The Lady & Sons in Savannah, Georgia.

Paula Deen

Paula Deen
Owner & Proprietor
The Lady & Sons
Savannah, GA

Well-known restaurateur, cookbook author and Food Network star Paula Deen is known for her down home, bubbly personality and of course her cooking. Her food has been described as Southern, Georgia Coastal and Plantation Country Cuisine. Paula's recipe for Saturday Night Vidalia Onions evokes fond memories of times when her children were young, and money was tight, but her budget-conscious meals were still fit for a king.