Vidalia Heaven Recipe -
Vidalia Heaven Recipe

Vidalia Heaven

Recipe by  

"Vidalia onions filled with beef bouillon and butter are grilled to caramelized perfection!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    4 mins
  • COOK

    1 hr

    1 hr 4 mins


  1. Preheat an outdoor grill for medium heat, and lightly oil grate.
  2. Peel each onion, and core out the center. Drop a beef bouillon in the core of each onion, and cover the bouillon with 1 tablespoon of butter. Wrap tightly with aluminum foil.
  3. Cook on grill for 30 to 60 minutes, or to desired doneness. Be careful not to puncture the aluminum foil, or the juices will drip out, and the onion will burn.
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  • Note
  • You can bake the onions in an oven preheated to 400 degrees F. Bake for 1 hour, or less if you don't want them caramelized.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2003

I do one like this with an exception - since my husband and I are on Weight Watchers, I substitute balsamic vinegar for the butter. Makes a heavenly match with the onion and the bouillon! I also usually use a teaspoon of granulated bouillon instead of the cube. Husband LOVES this one!

Most Helpful Critical Review
Jul 11, 2007

Taste wise, DH rated this a 3 (onions aren't my thing unless they're an accent to a dish, rather than THE dish). He said that it was good but he could never eat more than two bites. I never really told him what it was, just plopped it down in front of him- the words "french onion soup" may have come up- and not from me. After reading the reviews (just before writing this) and knowing what I do about how it was cooked- I think it never caramelized, or at least it didn't fully. Our grill was on the fritz & wouldn't get nice and flamey. I may try again some time when I have high heat :) and a few more people to test it on.


53 Ratings

Nov 13, 2003

Wow!! I didn't have a vidalia or even better a Texas 1015 onion on hand, so I just used a generic yellow onion. I followed the advice of another poster and used good balsamic vinegar instead of butter because we were going to have mushrooms sauted in butter w/ our grilled ribeyes. I also added minced garlic w/ the beef cube because nothing is done w/o garlic! Ha! Ha! I double foiled it so no juice would leak. It was heavenly!!! Thanks for the recipe.

Jul 17, 2006

This was very good. I did add 2 whole cloves of garlic (that I crushed). I liked the addition of the beef bullion. I don't think it tasted like French Onion Soup (like others mentioned), but it was delicious. Had a guest and they said it was good. Thanks for the post.

Apr 28, 2012

Delightful. Baked in oven at 400° for 1 hr., and upped it to 450° for an extra 15 min. Did two Vidalia onions – 1 w/ butter per recipe and the other w/ balsamic vinegar substituted for the butter as suggested by at least two reviewers. Follow the recipe for a richer tasting dish, and it receives a 5* rating. The one w/ balsamic vinegar gets 4*. I experimented w/ Tiger Sauce on a portion, and next go round may add that in the cored out center w/ a pat of butter. If you like caramelized onions, give this a try!

Sep 18, 2009

I used only two onions, sprayed the bottom of the foil with Pam and added some minced garlic. I poked some holes in the foil to allow steam to escape. Delicious - tastes just like french onion soup.

Aug 08, 2003

I make these onions at almost every cookout. I have modified the recipe to add a little brown sugar and to add different flavors such as garlic, chicken boullion, crushed red pepper,etc... These are SO easy and if you have an onion lover in the house, they will do anything for you, if you would just make those grilled onions again. A smash hit at any dinner.

Sep 20, 2010

WOW What a hit. Served it with Grilled Beef tenderloin from this site. Very good. thanks


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  • Calories
  • 156 kcal
  • 8%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 949 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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