Grill Roasted Spring Vidalias

Directions

1. 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.
2. 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.
3. 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.