Grilled Foil-Wrapped Vidalia Onions
Trust me when I say, you need Grilled Foil-Wrapped Vidalia Onions in your life. I learned about this delicious side dish from my in-laws while they were visiting us from New York earlier this month. It tastes like French Onion Soup.
You will need sweet Vidalia onions(this is important, ONLY Vidalia onions), beef bouillon or paste, butter, sheets of foil, and your trusted grill. When grilling the meat, you grill the onions first. They need to go first to grill and basically steam until slightly soft to the touch before you start grilling the main entree.
About the beef bouillon, my in-laws said the paste is better but Hubby and I prefer the bouillon/cubes. I suppose we like the added sodium. I suggest you experiment and see which flavor you like best. In this batch, we used the paste but we’ve made it again since and we really prefer the beef bouillon cubes.
Grilled Foil-Wrapped Vidalia Onions
Equipment
- grill
Ingredients
- 2 VIDALIA onions (make more if you want)
- 2 beef bouillon cubes
- 2 cubes butter
- 2 sheets foil
- 1 slice Gouda cheese (optional but recommended)
Instructions
- Peel the onions.
- Scoop the top off with either a melon scooper or paring knife.
- Add the cubes of butter.
- Add the beef paste or bouillon cubes.
- Place the scooped top of the onions.
- Place each onion in foil. sheet
- Wrap the onions tightly.
- Grill! Make sure to grill them first before the main entrees/meat.
- The onions should be soft. Place them on top portion of grill to continue cooking/steaming while grilling meat or other veggies.
- Uncover then quickly add half-slice of cheese on top. Wrap the onion back to melt the cheese until ready to serve.
- Serve with your grilled entree.
Serve alongside crusty bread then dip that bread in the juices from the onions. It is SO.GOOD! The simplest onion dish you could make that’s so flavorful. Scott said we shouldn’t make it too often so we wouldn’t get tired of it. The only reason we haven’t made it again is because we already ran out of the bag of Vidalia onions, HAH! This is going to be a staple item for our weekend grilling for sure. Try it yourself and let me know what you think.
