It is getting warm outside and the grill is my tool of choice when it comes to dinner. Well, I should say my husband’s tool of choice. I prepare the food and he grills the food. Tonight before soccer I seasoned some chicken breasts, made sides inside, and we made these Roasted Vidalia Onion Blossoms.
They are so simple and use in season ingredients. Vidalia onions are a sweet delectable onion that are only around certain times of the year. My family loves them grilled…and fried in rings…and really any way I use them.
These blossoms bring out the sweetness of the onion and the savor of the beef bouillon used to flavor them. Really they resemble French Onion Soup off the grill. You could even melt some cheese over them and I bet they would be that much more amazing.
- 4 Vidalia Onions (medium – large)
- 4 TBSP Butter
- 4 Beef Bouillon Cubes or equivalent granular bouillon
- Slice the root end off of each onion and peel the outer layer.
- Slice each onion into quarters without cutting the whole way through. Leave them attached about ½ inch at the bottom.
- Place 1 TBSP butter cut into bits into the slits in the onion.
- Place a bouillon cube down into the center and wrap with aluminum foil tightly.
- Place wrapped onion down into the hot coals on a grill or in a 350 degree oven for 40-45 mins.
- Unwrap carefully over a bowl to contain juices.
Slice the root end off of the onion and peel the outside layer. You are going to cut the onion in quarters without cutting the whole way through. Leave it attached about 1/2 inch at the bottom.
Fill the cuts on the top with 1 tbsp Butter and 1 beef Bouillon cube. I just had granules so I used 1 tsp.
Tightly wrap the onion in aluminum foil and place down in the hot coals on the grill for 40-45 minutes or you can also make them in a 350 degree oven for the same amount of time.
When they are done you will want to unwrap them over a bowl. Depending on the juiciness of the onion they will make their own broth. They are delicious!