Reviewed: Apr. 26, 2012

Was really good. Great change from the old stand by of Italian dressing. As another reviewer suggested, I wrapped a strip of bacon around it.....yummy!

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Reviewer:

lisa margitan

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Cooking Level: Intermediate

Living In: Flat Rock, Michigan, USA

Reviewed: Apr. 23, 2012

Tried these on a whim and they are AMAZING!!! We'll be doing these often int he future.

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YMATLOSZ

Reviewed: Jul. 20, 2011

I won't say it tastes like french onion soup , but it sure is good and something you don't have everyday used the sweet vidalia's and it turned out so good and easy to make.

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Reviewer:

ellemae3

Cooking Level: Intermediate

Home Town: Brownstown, Michigan, USA

Reviewed: Jul. 12, 2011

My husband who rarely likes onions when they're cooked, loved these. I only put in 3/4 T of butter, but I added a few shakes of tabasco sauce as another reviewer suggested. We loved it. Medium sized onions cooked 40 minutes perfectly (not the 15 minutes although I didn't even check at 15 due to so many others suggesting a longer cook time). Thanks so much. Next time we'll cut the beef bouillon to 75% each and maybe up the other stuff to compensate a bit. Perfect as is though.

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Reviewer:

Cindy

Reviewed: Jul. 5, 2011

Easy, simple and delicious. I use chicken boullion just because I prefer that flavor to the beef, but this is truly a perfect, low cal side to any piece of meat. Thanks for sharing!

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Kate

Home Town: Crown Point, Indiana, USA

Reviewed: May 30, 2011

Tastes almost like French onion soup. I used one yellow onion, EVOO, chicken bouillon cube and the seasonings. Bakes in foil at 375 for 30-40 minutes.

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RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: May 11, 2011

I’ve wanted to try this for a long time, but never got around to it until now. I will say, the flavor is very good, however that’s where my praise for this recipe ends. I had to roast mine way, way longer than 15 minutes, more like an hour. Even after an hour the very middle of the onion wasn’t done. These were also very messy to serve, at least for me. I ended up putting them in a shallow bowl on top of the dinner plate to help contain the juices. I doubt that I’ll be making this again, but I’m glad I finally tried it.

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: May 4, 2011

This was absolutely delicious!!! I didn't think they were to salty but I guess it just depends on the size of your onion too. I roasted for about 40 minutes to make sure it was soft and yummy! Thanks!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: May 4, 2011

I love Vidalia Onions and this recipe did them justice. Instead of cubes of beef broth I used Savory Choice Liquid Broth concentrat. Oven time was perfect. Thanks for sharing a tasty recipe.

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