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Vidalia Heaven

Rated as 4.69 out of 5 Stars

"Vidalia onions filled with beef bouillon and butter are grilled to caramelized perfection!"
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Ingredients

1 h 4 m servings 156
Original recipe yields 4 servings

Directions

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  1. Preheat an outdoor grill for medium heat, and lightly oil grate.
  2. Peel each onion, and core out the center. Drop a beef bouillon in the core of each onion, and cover the bouillon with 1 tablespoon of butter. Wrap tightly with aluminum foil.
  3. Cook on grill for 30 to 60 minutes, or to desired doneness. Be careful not to puncture the aluminum foil, or the juices will drip out, and the onion will burn.

Footnotes

  • Note
  • You can bake the onions in an oven preheated to 400 degrees F. Bake for 1 hour, or less if you don't want them caramelized.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 156 calories; 11.9 11.8 2.2 31 949 Full nutrition

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Reviews

Read all reviews 46
  1. 55 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I do one like this with an exception - since my husband and I are on Weight Watchers, I substitute balsamic vinegar for the butter. Makes a heavenly match with the onion and the bouillon! I al...

Most helpful critical review

Taste wise, DH rated this a 3 (onions aren't my thing unless they're an accent to a dish, rather than THE dish). He said that it was good but he could never eat more than two bites. I never real...

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I do one like this with an exception - since my husband and I are on Weight Watchers, I substitute balsamic vinegar for the butter. Makes a heavenly match with the onion and the bouillon! I al...

Wow!! I didn't have a vidalia or even better a Texas 1015 onion on hand, so I just used a generic yellow onion. I followed the advice of another poster and used good balsamic vinegar instead of ...

Delightful. Baked in oven at 400° for 1 hr., and upped it to 450° for an extra 15 min. Did two Vidalia onions – 1 w/ butter per recipe and the other w/ balsamic vinegar substituted for the butte...

This was very good. I did add 2 whole cloves of garlic (that I crushed). I liked the addition of the beef bullion. I don't think it tasted like French Onion Soup (like others mentioned), but ...

I used only two onions, sprayed the bottom of the foil with Pam and added some minced garlic. I poked some holes in the foil to allow steam to escape. Delicious - tastes just like french onion...

I make these onions at almost every cookout. I have modified the recipe to add a little brown sugar and to add different flavors such as garlic, chicken boullion, crushed red pepper,etc... The...

WOW What a hit. Served it with Grilled Beef tenderloin from this site. Very good. thanks

use much less bouillion

NUMMY ,NUMMY, NUMMY...I'VE MADE THESE SEVERAL TIMES-GREAT JUST AS THEY ARE AND EASY TO DRESS UP DEPENDING ON WHAT YOU'RE HAVING THEM WITH-A DICED GARLIC CLOVE ADDED IS ALSO DELICIOUS OR I HAVE E...