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Grilled Vidalia Onion Soup

By: RCHEISS  
"I would like to be able to claim this but I got it from a good friend, I added the sherry. Vidalia Onions cooked on the grill, sealed in foil! Just like French onion soup, without the bother! Great anytime, and very easy to make. This can be made in the oven, 350 degrees for one hour. Serve with warm, crusty, bread and a sturdy red wine!"

Rating: This weblink has been rated 15 times with an average star rating of 4.6 Read Reviews (14)

Rate/Review | 1,671 people have saved this

Prep Time:
20 Min
Cook Time:
50 Min
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 large Vidalia onions
  • 4 tablespoons butter
  • 4 cubes beef bouillon
  • 12 ice cubes
  • 4 tablespoons dry sherry
  • 1 pinch salt and pepper to taste
  • 4 slices provolone cheese

Directions

  1. Preheat the grill for medium-high heat.
  2. Slice the tops off of the onions, and remove the outer layer of skin. Leave the base intact. Cut slices across the top in a cross hatch pattern, going about 1/2 inch into the onion. Set each onion on a square of heavy duty aluminum foil. Double the foil if you do not have the heavy duty. Place 1 tablespoon of butter on top of each onion, then place one bouillon cube onto the butter. Fold the foil up around the onion. When almost closed, place 3 ice cubes on top of the onion, and spoon 1 tablespoon of the sherry into each packet. Seal completely.
  3. Place the packets on the grill, and cook for 40 to 45 minutes. Don't peek inside until the 40 minutes has passed. When the onions are cooked through, they will feel tender when you squeeze the packet. Open the foil up slightly, and place a slice of cheese on top of each one. Close the grill lid, and let the cheese melt into the onions for a minute.
  4. Remove from the grill, and serve from the packets, or remove the onions to a serving bowl, and pour the stock from the packets in with them.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 288 | Total Fat: 19.5g | Cholesterol: 51mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 13, 2007 by ANDITOO72 
Love this recipe, have made it many times already. I have a solution for the foil leaking if... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2004 by BCRN 
I tried this last night and we were delighted with it. We lived in Paris for 4 years and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 24, 2005 by Penny 
This was absolutely delicious & so simple to make. I didn't change a thing. It's important to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 27, 2007 by DonnaCP 
I tried this tonight and it was delicious. The flavor of the broth was exceptional and the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 23, 2006 by Diana S. 
Delicious! I baked these last night for dinner and everyone loved them, even our two... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2005 by TERESITA79 
My roommate and I ate this all summer long. The only change was we added more ice cubes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2005 by ginger 
This is a family favorite when we go camping. With a salad, it is a meal in itself. My... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2005 by DDD2 
My husband & I enjoyed this soup (without the sherry), except that we both found it a bit too... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2005 by MOMMYLEW 
This was great, easy and really tasted like french onion soup! Used chablis as I had no... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2005 by COOKINGTEACHER1 
We followed the directions, but there wasn't hardly any broth. I'll stick to other recipes. MORE

 
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