Paula Deen's Saturday Night Vidalia onions
1 large Vidalia onion per person
1 tbl butter per onion
1 beef bouillon cube per onion
black pepper to taste
Prepare a grill for hot coals or preheat oven to 350 (I put mine to 400). Trim a
slice from the top of each onion, peel without cutting off the root end. Using a
potato peeler or a very sharp paring knife, cut a small cone shaped section from
the top center of the onion. Cut the 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 pepper.
Wrap each onion in a double thickness of heavy - duty aluminum foil. Seal
tightly at the top.. Place the packets directly on the hot coals and cook about
45 min to an hour, turning every so often. (around not upside down!) Or bake for
1 hour in the oven. To serve, place each packet into a bowl, open carefully then
slide the foil out of the bowl.
Here is another one of those recipes that you had better have some good hot
crusty bread on hand!
Enjoy, Billie in Fl
http://www.nancyskitchen.com
