Sunday, June 7, 2009

Grilled Vidalia Onions

I saw this recipe on Vintage Victuals, as one of the finalists in her Vidalia Onion Recipe Contest. So simple, yet do delectable. I love the addition of the beef boullion to give it more flavor. I adapted the original recipe a little bit to lighten it up and keep the sodium lower.

2 Whole Vidalia Onions, peeled
2 Tbsp Brummel and Brown spread
1 beef boullion cube

After peeling the onions, slice off the top a bit and cut off the roots that grow on the bottom of the onion. But be sure to leave the “stem”, as it holds the onion together. Take two pieces of tin foil and lay them out, with an onion in each one.

Cut an “X” shape in the top of both onions. Cut the beef boullion cube in half and place half in each of the onions. Place a Tbsp of butter spread on top of that and then close up the onions in tin foil. Heat the grill to medium heat and place the onions on the top rack for around half an hour or until they feel soft.

We served this with filet mignon and some fried morels. I couldn’t believe the flavor of the onion. Who knew that instead of sautéing mushrooms and onions on the stovetop, you could just throw a whole onion on the grill and achieve a similar, yet pleasantly different, result! Plus… less clean up!

1 comment:

  1. Mmm - vidalias are like candy... and I love how even more they are when grilled! (I've missed commenting on your blog for a bit so it's so good to have some time and catch up with all your cooking/baking! :) )