How to Bake Vidalia Onions

If you got it, flaunt it. Show off your Vidalia onions as the star of the show by baking them and serving as a gourmet side dish. This series is sponsored by the Vidalia Onion Committee. Vidalia Onions are America’s Favorite Sweet Onion, but you can only get them for a limited time each year! Learn more about the hard-working Georgia growers who bring these onions to life and what makes Vidalias so special at www.vidaliaonion.org.

Baked Vidalia Onions with Butter

Baked whole Vidalia onions are a super simple side dish with a flavor reminiscent of French onion soup. And the gourmet presentation can’t be beat! Our instructions are for one onion, but you can easily bake up to six onions on the same baking sheet for an impressive dinner party spread.

Step #1

First, preheat your oven to 350°F. Peel your onion, leaving the root intact. If your onion sits level, you can leave it alone. If not, cut a thin slice off the root to create a flat bottom.

Peeled Vidalia Onion

Step #2

Use a paring knife to cut a 1-inch deep cone into the top of the onion.

Cut Vidalia Onion

Step #3

Insert a vegetable, chicken, or beef bouillon cube into the hole.

Fill with Bouillon

Step #4

Fill the rest of the hole with butter, about  1-2 tablespoons. Season with salt and pepper.

Add Butter

Step #5

Place the filled onion on a sheet of foil large enough to encase it. Wrap the onion in foil, bringing the edges up in the center.

Vidalia Onions with Butter

Step #6

Twist the foil together to seal the onion in. Place the foil-wrapped onion on a baking sheet.

Vidalia with Foil

Step #7

Bake for 45-60 minutes, until the onion is tender. Serve warm.

Baked Vidalia Onions

Classic Baked Whole Vidalia Onions

Yield: 1

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Ingredients:

  • 1 Vidalia onion
  • 1 vegetable, chicken or beef bouillon cube
  • 1-2 Tbsp. butter

Directions:

  1. Preheat your oven to 350°F. Peel your onion, leaving the root intact. If your onion sits level, you can leave it alone. If not, cut a thin slice off the root to create a flat bottom.
  2. Use a paring knife to cut a 1-inch deep cone into the top of the onion.
  3. Insert a vegetable, chicken, or beef bouillon cube into the hole.
  4. Fill the rest of the hole with butter, about 1-2 tablespoons. Season with salt and pepper.
  5. Place the filled onion on a sheet of foil large enough to encase it.
  6. Wrap the onion in foil, bringing the edges up in the center. Twist the foil together to seal the onion in. Place the foil-wrapped onion on a baking sheet.
  7. Bake for 45-60 minutes, until the onion is tender. Serve warm.
Disclosure: This post is sponsored by the Vidalia Onion Committee. All opinions are ours and honest.

Maria Siriano

Somewhere among the towers of batter-smeared mixing bowls, you'll find a flour-covered Maria making unique seasonal desserts for her blog, Sift and Whisk. Although she never quite got the hang of the clean-as-you-go technique, she has still managed to elevate her baking skills far beyond “add oil, water, and eggs.” She makes a killer pie, if she does say so herself.