Saturday Night Vidalia Onions

1. 1

   Prepare a fire in a charcoal grill.

2. 2

   Trim a slice from the top of each onion, and peel the onion without cutting off the root end.

3. 3

   With a potato peeler, cut a small cone-shaped section from the center of the onion.

4. 4

   Cut the onion into quarters from the top down, stopping within a half inch of the root end.

5. 5

   Place a bouillon cube in the center, slip slivers of butter in between the sections, and sprinkle with pepper.

6. 6

   Wrap each onion in a double thickness of heavy-duty foil.

7. 7

   Place the onions directly onto the hot coals and cook for 45 minutes, turning every so often.

8. 8

   These can also be baked in a 350-degree oven for 45 minutes, but I still say theyre better grilled over charcoal.

9. 9

   Serve in individual bowls because they produce a lot of broth, which tastes like French onion soup.

* Per serving · 4 servings · Values may vary.

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