Author Notes
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
Ingredients
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4
medium young vidalia onions
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4
pats of butter
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Beef instant bouillon and seasoning
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Porcini salt
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chopped green tops of onions for garnish
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pepper to taste
Directions
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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.
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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.
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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.
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