When people find out Vidalia is where I live, I get one of two questions:
1. Do I go through there on my way to Florida?
2. Is that the place with the sweet onions?
The answer to the first question is, only if you are really lost. The answer to the second is ABSOLUTELY. Needless to say, we Vidalia people have a few delicious methods to prepare our onions. Grilling it is one of my favorites because it is easy to prepare and there is virtually no clean up. This recipe makes for a perfect side dish or topping for a yummy steak or salad!
The recipe uses, one Vidalia onion, 1 tsp of brown sugar, 1/2 tsp of Lawry’s seasoned salt, 2 TB of butter, and 1 tsp of Worcheshire sauce.
First, peel the onion and chop both ends off.
Next, core out the center of the onion until you reach about halfway through the middle.
Now add 2 TB of butter into the hollowed out core.
Per usual, Sylvie decided I needed her help in the process.
She wanted to supervise, but then decided to take a more passive role.
Back to the good stuff, add 1 tsp of brown sugar to the top.
Now, drizzle the Worcheshire sauce through the brown sugar.
Then, sprinkle the Lawry’s seasoned salt over and around the onion.
Finally, wrap the onion in aluminum foil like a teepee.
Place on the grill for 30-45 minutes at medium-high heat. If you are grilling meat, I always put this on first and take it off last. It won’t hurt it to stay on longer than 45 minutes.
When the onion is pulled off the grill, save the juice because it is delicious.
Cut the onion into petals and serve on its own or as a topping. Enjoy!
1 Large Vidalia Onion
2 TB Butter
1/2 tsp Lawry’s Seasoned Salt
1 tsp Worcheshire Sauce
1 tsp Brown Sugar
1. Peel the onion.
2. Cut off the two ends of the onion.
3. Core the center of the onion out to roughly half the height of the onion.
4. Place the butter, Worcheshire sauce, and brown sugar inside the cored portion.
5. Sprinkle the Lawry’s seasoning salt around the outside of the onion.
6. Wrap the foil around the top making a teepee of sorts. (See Picture)
7. Place on the grill for about 30-45 min at med-high heat.
8. Cut your onion into petals.
9. Enjoy alone or as a topping!