Paula Deen's Baked Vidalia Onions
Ingredients
1 large Vidalia onion per person1 tbsp butter per onion
1 Beef Bouillon cube per onion
Pepper to taste - (paprika & butter)
Instructions
Preheat oven to 350 degrees.Trim a slice from top of each peeled onion with a paring knife. Cut a small cone shaped section from center of each.
Cut onion inot quarters from top down, stopping to within 1/2" of root end.
Push a bouillon cube into center, slip a sliver of butter in between the section and sprinkle with pepper.
Wrap each onion in tow layers of foil. Bake for 45 minutes until onions are tender.
**I usually skip the foil wrapping and put onions in a buttered baking dish, sprinkle a little paprika over them, dot with more butter. Then cover with foil and bake."
Paula Deen suggests serving these in individual bowls to catch the broth they produce, which tastes like French Onion soup.
You can also cook them on a grill individually foil wrapped. Cook approximately 45 minutes turning every 15 minutes.