Onions are probably the last thing that comes to mind when you think of mouthwatering gourmet sides that you just have to try.
But, maybe that’s because you haven’t tasted a baked onion dish as good as this one!
Before we get started, let’s get one thing straight – it’s not just any onion that makes this recipe so darned tasty.
The true star of this dish is the Vidalia onion, which is a much sweeter cousin to the regular ol’ yellow variety that you can find at the grocery store.
Some folks don’t realize just how exclusive this seasonal treat is. It’s only grown in certain counties in the state of Georgia – anywhere else and it can’t legally be called a “Vidalia.”
These sweet-tasting bulbs are also limited in another way – they’re only available for a short time during the spring and summer months. How soon they run out depends on how good the crop was that year.
So let’s make the most of this year’s crop by baking this sweet onion that caramelizes just like an apple and tastes almost like French onion soup!
If you love quick and simple dishes, you’ll absolutely adore this one. It calls for very few ingredients, and most of them are items that pretty much everyone already has in their kitchen.
To start, you’ll need to grab the biggest, juiciest Vidalia you can find. If you can’t find any Vidalia onions, don’t worry – you can use any sweet variety of onion and it’ll still come out tasting delicious.
The only other ingredients you need are salt, pepper, butter, and a bouillon cubes. How easy is that?
Prepare the onion by peeling off the dry outer layers, then cut off the bottom roots.
You want the onion to be able to lay flat when placed bottom-side up on a baking dish.
Oh, and be sure to line that baking dish with aluminium foil, because you’ll be needing it in just a few minutes here.
Next, you’ll want to core the top of the onion ever so slightly. Don’t take out too much of the good stuff, though!
You’re making this cone-shaped “dip” at the top of the bulb to hold the bouillon cube and butter.
Stuff the tiny little onion bowl you just made with a bouillon cube. Then top that off with a thick pat of butter, which will come out to about 1 to 2 tablespoons. Finally, you’ll want to season this liberally with salt and pepper.
Bring the sides of the aluminium foil together until the onion is completely covered and looks like a disco ball.
Bake at 350 degrees for 60 minutes. No peeking until it’s ready!
- Baking sheet
- Aluminium foil
- Paring knife
- bouillon cube (chicken, beef, or vegetabel)
- Vidalia, or other sweet onion variety
- Line baking sheet with aluminum foil.
- Peel onion, making sure to cut the roots so it can lie flat.
- Carefully core top of onion until a slight “dip” is formed.
- Place a bouillon cube into the “dip” and top with pat of butter.
- Sprinkle with salt and pepper, to taste.
- Completely cover onion in aluminum foil, then bake at 350F degrees for 60 minutes.
- Sprinkle with optional herbs like chives or parsley, and enjoy!
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