Vidalia Onion Bake With Butter and Beef Boulion
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07/14/2002
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!
12/30/2002
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.
04/28/2012
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!
07/17/2006
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.
09/17/2009
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.
07/06/2002
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.
05/29/2004
NUMMY ,NUMMY, NUMMY...I'VE MADE THESE SEVERAL TIMES-GREAT JUST AS THEY ARE AND EASY TO DRESS UP DEPENDING ON WHAT YOU'RE HAVING THEM WITH-A DICED GARLIC CLOVE ADDED IS ALSO DELICIOUS OR I HAVE EVEN WRAPPED THEM IN BACON TO COOK THEM!!GREAT RECIPE-YOU CAN'T GO WRONG(ALSO 1 LG VIDALIA FOR ME DID GREAT AT THE 60 MINUTE TIME FRAME)
09/18/2010
WOW What a hit. Served it with Grilled Beef tenderloin from this site. Very good. thanks
07/14/2010
use much less bouillion
07/06/2004
Deeee-lish!!! Neat presentation for company when doing a barb-q with steaks or whatever you like. It did taste like french onion soup with a little sweetness to it - but who doesnt enjoy french onion soup??? I added a teaspoon full of grated parmesian with the butter and bouillion cube. You've got my vote!!!
07/07/2002
Supercalafragalisticexpealidious!(of course I tabasco to everything)
07/05/2002
I have tried this recipe for several years and love it. However I have only tried it in the oven.
09/01/2010
I found you can use any onion you want.... They are delics!!!!! Can also use chichen instead of beef!!!!
07/18/2006
I make recipes all the time from this site but my husband said this one is by far his favorite, and, I do have to admit it might also be mine, or a close second to Southwestern Grilled chicken with Lime Butter. This is absolutley delicious, the only change I made was to use 1 tsp of granulated beef bouillion instead of the cube. I had heard that sometimes the cube does not melt. I did double foil them and cooked for 1 hr. and 15 minutes on the grill and cooked indirect but at a higher temp - 425 degrees.Make sure that each person has their own because you are not going to want to share. (don't buy the very large Vidalia onions) Thanks so much Kate!
05/06/2006
Wild, this does taste just like French Onion Soup! I made this in the oven, and I was kind of disappointed that it didn't caramelize. However, I had a gigantic onion (bigger than a grapefruit). I added 30 minutes to the baking time, but I guess that wasn't enough. It was still yummy, though, and I'll try this again with smaller onions in the future. Thanks for the recipe!
06/29/2011
I tried this, it was easy and was very good.
07/05/2002
Have made this recipe for years, just like this one and it is wonderful!! A must for Vidalia Onions in the summer!!
07/11/2007
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.
04/04/2006
I was out of beef bouillon but had some sweet vidalias & was eager to try this recipe so I subbed chicken bouillon & topped them w/ parmesan cheese. Very good! I can't wait to try them w/ beef bouillon as I love french onion soup.
09/14/2007
I tried this, loved it, and have now been using it every time we cook out and in the oven in the winter! Everyone who has tried it has liked it and it is a summer cook out staple! Even my 12 year old daughterl like it!!!! DELICIOUS!!!!!!
07/26/2002
I followed the recipe to the letter and used the rack above the grill on the BBQ. I started the onions well before the steaks as the grill was preheating. although I was careful two onions sprang leaks and I re-wrapped them on the spot. Taste was great, onion and butter, what's not to like, the bouillion was a nice touch, I bought the best I could find for the first attempt. In the future I will add bouillion when I do stovetop onions. This is a great recipe for camping.
11/22/2009
This was pretty amazing.I changed nothing and they were delicious!Thanks for sharing!
06/10/2011
Been making these for about 15 years now, since a friend's father introduced them to me. My wife call's them Randall Onions, after me. We use any type of onions we have on hand. Keep them on the grill for around an hour and they are always a hit, whether we are grilling for just ourselves or for friends. There is never anything left of these. Guess we are not making enough ;)
03/02/2004
So easy and so good - and that was cooking the onions in the oven - can't wait to do it on a grill.
05/11/2011
Made recipe exactly as stated except used beef base instead of beef bouillon. (some readers stated the bouillon was gritty) Note: 1 tsp of beef base equals one bouillon cube. Great recipe!!
05/05/2004
I was disappointed in these, as I couldn't wait to try them. They didn't carmelize at all at the temperature suggested. My husband said it tasted like onion soup! I will try again at a higher temperature.
08/09/2011
this is just as delicious as everyone says ... my new low-cal sub for french onion soup! do yourself a huge favor and use a bouillon without MSG (it's the primary ingredient in most commercial brands and eeeeew, who needs a big chemical hit?). I used a wonderful natural beef soup base and savored every delicious bite. in the regular rotation!
07/01/2007
Excellent. Presents well and everyone raved.
11/13/2003
WOW! So simple yet so delicious. This was a staple for us this summer and now that the weather is colder I have also baked this in the oven and it is just as good.
09/20/2006
very good
04/19/2006
Love these, like the other recipe on here better that calls for salt, pepper and paprika. I like to cook these longer than called for. Thanks!
06/30/2012
I almost only made 1 onion, so glad I made 2, or I would have had to fight my husband for it. They were so good! My husband put some provolone cheese on his when it was done, delicious!!
05/04/2007
This was pretty good...though even after an hour in the oven it didn't really carmelize. Was hoping it would be a little sweeter. Will make again sometimes but not one of my favorites. Some of the boillion didn't dissolve.
05/25/2019
This is sooooo good! It takes like French Onion Soup! It will remain in my "favorites" and is a recurring dish at our house. Thank you!
05/18/2006
I only fixed one large Vidalia onion and we split it between the two of it. It was really good!
07/06/2009
Delicious. Thanks Kate for another keeper.
07/16/2007
My hubby and I have used this recipe every time we have grilled out for years, and we're not exactly huge fans of onions. The only thing I do differently is to use bouillion granules instead of cubes. Works well with all kinds of onions. *Be sure to double-wrap these so all that yummy butter doesn't drip out*
09/24/2008
Cooked these in the oven wrapped in foil for about one hour. Tasted like french onion soup! Very tasty!
02/01/2017
Made per recipe with just a dash of brown sugar. Wrapped in tinfoil and baked in oven @ 325 for 2 hours as I had another dish in the oven with above setting. The onions turned out great.
10/14/2012
Was great! I also used bouillon granules instead of a cube and a little minced garlic in each one...yummy
03/20/2004
Great side dish, and so quick and easy to put together.
04/04/2006
Did this in the oven with just a regular old yellow onion and it was fabulous! Tastes like French onion soup. YUMMO and thanks so much!!!!
05/24/2007
We thoroughly enjoyed this. Definitely add a little chopped garlic. You can leave this on the grill for at least 60 minutes. The longer, the better because it to carmelize more. A winner!!
05/31/2007
I loved it, great flavors, simple to make, a perfect side dish for a grilled steak.
Source: https://www.allrecipes.com/recipe/49978/vidalia-heaven/
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