Main & Side Dishes - Quick

Classic Baked Vidalia Onion

A baked Vidalia onion is a southern classic. I rediscovered this recipe when a friend gave me a bag of Vidalia onions and I was trying to think of how to use them. This recipe is very easy and makes a great side dish for almost anything.


1 Vidalia onion

1 Beef, chicken, or vegetable bouillon cube

1–2 Tbsp. butter


  • Preheat your oven to 350°F. Peel your onion, leaving the root intact. If your onion sits level, you can leave it alone. If not, cut a thin slice off the root to create a flat bottom
  • Use a paring knife to cut a 1 inch deep cone into the top of the onion.
  • Insert a beef, chicken, or vegetable bouillon cube into the hole.
  • Top the hole with butter, about 1-2 tablespoons. Season with salt and pepper.
  • Place the filled onion on a sheet of foil large enough to encase it.
  • Wrap the onion in foil, bringing the edges up in the center. Twist the foil together to seal the onion in. Place the foil-wrapped onion on a baking sheet.
  • Bake for 55-60 minutes, until the onion is tender. Serve warm.

Copyright ©  Mike Perry, 2011