Great for the grill or the oven, the spring vidalias are perfect with a grilled steak, seasoned and wrapped onions, one for each person, a nice change from sauteed or grilled onions. —ibbeachnana
medium young vidalia onions
pats of butter
Beef instant bouillon and seasoning
chopped green tops of onions for garnish
pepper to taste
In This Recipe
The vidalias don't have the papery skin to remove. Even out the root end so that the onion will sit flat, trim the stem about 1/4 in below the green tops, reserve some of the green to chop for garnish.
I used the small end of a melon baller to remove a core of the onion and added about 1/8th teaspoon bouillon seasoning in the cavity followed by a little pat of butter and sprinkles of porcini salt and a little pepper, topping with a bit of the chopped green tops.
Wrap each onion in foil and close tightly, grill or roast for 25 minutes. Serve one onion per person as a side to grilled steak.