Perhaps, though, that’s just because you haven’t tried roasted onions quite like this one!
Let’s be clear before we begin: this dish is incredibly delicious because it uses a special kind of onion. The Vidalia onion, a much sweeter relative to the common yellow kind you can buy at the grocery store, is the real star of this recipe. 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! 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 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!
bouillon cube (chicken, beef, or vegetabel)
Vidalia, or other sweet onion variety