cookies with poppy seeds and a dash of lemon. Delicious!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 onions |
Ingredients
- 2 Vidalia onions
- 2 tablespoons butter
- 1 cube beef bouillon, crumbled, or more to taste
- 2 pinches ground paprika
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Peel onions and cut off ends. Place each onion on large sheet of aluminum foil.
- Cut 6 to 8 slices in each onion from the top down about 3/4 of the way toward the bottom; don’t cut all the way through. Sprinkle 1/2 of the crumbled bouillon cube over each onion, then place 1 tablespoon butter on top of each. Season with paprika, salt, and pepper. Wrap aluminum foil around each onion to form a pouch.
- Roast in the preheated oven to desired tenderness, 30 to 60 minutes.
- Be careful when opening foil pouches as steam will be hot. Drizzle cooking liquid over onions once served.
- If you’ve already got the grill going, set these pouches alongside whatever else you’re cooking.
- For a more beefy flavor, use an extra cube of beef bouillon.
Reviews
This was a large onion, I cut into 8 slices and set the timer for 1 hour. It sort of fell apart, but that certainly didn’t affect the flavor, it was delish. Served this as a side dish for two, so it was cut up anyway, but next time I’ll try 6 slices and check for doneness at 45 minutes.
Simple and straight forward. They did need the maximum cook time using the oven so plan ahead for that.
Nope , delicious as is!
I use a combo of beef and onion bullion (Better Than Bullion brand) and it turns out great. I’ve made this many times and each time it’s delicious. If you love onions, you will love this recipe
This can also be done in the microwave. Cross hatch the onion, and place in a bowl, then microwave for about 5 minutes
I adjusted my recipe by using 1 pkt of Herb-ox Beef Boullion and a small amount of AuJus mix instead of the boullion cubes. Over 2 onions, I split the seasoning packet and topped it off with some AuJus sprinkled on. It cuts most of the sodium, and gives a great carmelized flavor. Grill for 45 minutes. Heavenly!
We put this Vidalia recipe on the grill and it was delicious. A new favorite for my house .
I would eat it if I was on a desert island. Otherwise, I’ll skip it.
Wish I would have made this recipe sooner. We love Vidalia onions. I used some of the suggestions offered by other cooks and did a couple things my way. After I peeled and cored the onions I sliced the onion starting in the center and going through almost to the outside, not going to the bottom of the onion. Next I put the other ingredients in the center in the following order: 1/4 teaspoon each pepper & paprika, 1 teaspoon granulated beef bouillon, 1/2 teaspoon each soy sauce & Worcestershire Sauce and then 1 tablespoon butter. Put each onion in an oven proof bowl and covered the bowl with foil. Check the onions after 15 minutes, still not tender, cooked them another 15 minutes. They were soft enough so I covered each onion with a generous amount of shredded Swiss Cheese, put them back in the oven uncovered, turn the oven off and took them out when the cheese was melted.
Very good. They needed 35-40 min to cook and I opened them and put under broiler for last 5 min. to brown the tops. No added salt because of bullion (better than broth beef paste, about 1/2 teaspoon). Maybe some cheese on top at the end next time? Will try again.
about 35 minutes on the grill, medium heat
I didn’t have paprika so I used cayenne pepper and sugar. Outstanding! I also put it in a baking dish because liquid leaked out while baking.
We’ve been making this for years! It’s heavenly! I like to put it on a burger too! Yum!
This has potential, but it needs a whole lot of work. I had to roast them for about 45 minutes, and they were still a bit crunchier than we would’ve liked. The bouillon cube barely gave off any flavour, and was still sitting there whole when I opened the onion. Really the only flavour other than on the innermost layer was butter, salt and pepper. Next time I’ll either grind the cubes to powder or use powdered bouillon, and instead of coring the onions I’ll just halve them and sprinkle with seasonings (adding some garlic) before adding the butter and putting them back together. This is a good starting point, but it tastes nothing like French onion soup, and doesn’t really work as written.
Divine! Skipped the salt since the bouillon is salty and didn’t wrap in foil…just placed all my onions in a 9×13 baking dish. About 30 minutes in I sliced the onions into fourths and mixed well before popping back in the oven for another 10 minutes. Definite keeper.
For me, you can’t cook onions too much, so I like mine after about 40 minutes at 425. I don’t use any salt cause the boullion cube provides just the right amount and pour on the Worchestershire instead of paprika. In the summer months, this is practically a daily side dish!!!
I think the boullion cube was too much and they needed to be cooked for another 10 minutes or so. They were decent & I was hoping for more.
Deeeeelicious!! They needed more than 15 minutes though, more like 30. Serve in a bowl!
Love, Love, Love Vidalia onions cooked this way! Especially on the grill :o) It does take much longer than 15 minutes though, more like 30 or 40 minutes. I have never tried it with paprika, but that does sound good. I usually top the butter with minced garlic. Yum!
Was really good. Great change from the old stand by of Italian dressing. As another reviewer suggested, I wrapped a strip of bacon around it…..yummy!
Tried these on a whim and they are AMAZING!!! We’ll be doing these often int he future.