Grilled Vidalia Onion Soup

Grilled Vidalia Onion Soup

21
RCHEISS 5

"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!"
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Ingredients

1 h 10 m servings 288 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 1387 mg
  • 55%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

21
  1. 24 Ratings

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Most helpful positive review

Love this recipe, have made it many times already. I have a solution for the foil leaking if anyone else had this problem. Try using the mini tin pie plates and then wrapping those in foil. Now ...

Most helpful critical review

We followed the directions, but there wasn't hardly any broth. I'll stick to other recipes.

Love this recipe, have made it many times already. I have a solution for the foil leaking if anyone else had this problem. Try using the mini tin pie plates and then wrapping those in foil. Now ...

I tried this last night and we were delighted with it. We lived in Paris for 4 years and althought this is not authentic by any means it did satisfy the taste buds. My husband declared it a kee...

I tried this tonight and it was delicious. The flavor of the broth was exceptional and the onions were so tender and sweet. I didn't have sherry, so I used a splash of white cooking wine. I ba...

This was absolutely delicious & so simple to make. I didn't change a thing. It's important to pour it all to a serving bowl immediately otherwise the cheese will stick to the foil. We added ga...

I love this soup!! I started making it last summer on my gas grill. I made it twice in the first week after I found the recipe. I follow the recipe as written, except I don't add the sherry (I d...

I love this recipe, and make it often. I got lucky and found some 10oz soup crocks at goodwill and prepare the soup right in them. Just follow the recipe as is, and wrap the entire cup/crock w...

This is excellent! Don't have to slave over a hot stove!!

Delicious! I baked these last night for dinner and everyone loved them, even our two teenagers. After reading the reviews I baked them at 400 for 1 hr. 15 min. and they were perfectly done. What...

Dear Grilled Vidalia Onion Soup: Where, oh where have you been all my life? So delicious... sweet, sweet Vidalia onions bathed in a buttery, salty-beefy broth... One could not ask for an easie...