If you got it, flaunt it. Show off your Vidalia onions as the star of the show by baking them whole and serving as a gourmet side dish. This series is sponsored by the Vidalia Onion Committee.
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.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Video: How To Bake Vidalia Onions
Step By Step Instructions
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.
Step #2
Use a paring knife to cut a 1-inch deep cone into the top of the onion.
Step #3
Insert a vegetable, chicken, or beef bouillon cube into the hole. We’re using a standard-sized 4 gram bouillon cube here, not extra-large ones. You can cut large ones smaller as needed. If you’re using granulated bouillon, use 1 tablespoon. Alternatively, you can use 1 teaspoon of your favorite seasoning blend. I really like to use Italian Sausage Seasoning or Montreal Chicken Seasoning with these onions. Note that if the blend doesn’t contain salt, add 1/4 teaspoon of salt.
Step #4
Fill the rest of the hole with butter, about 1-2 tablespoons. Season with salt and pepper.
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.
Step #6
Twist the foil together to seal the onion in. Place the foil-wrapped onion on a baking sheet.
Step #7
Bake for 45-60 minutes, until the onion is tender. Serve warm.
More Easy Vegetable Side Dishes
Love this simple recipe? Try one of our other easy veggie recipes.
And make sure the bags of onions you buy stay fresh with our tips on how to store onions.
Podcast Episode On Baking Vidalia Onions
Listen to our editor, Christine Pittman, explain briefly about how to make this side dish, with some great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print
Classic Baked Vidalia Onions Recipe
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.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 1 serving 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
Ingredients
- 1 Vidalia onion
- 1 (4 gram) vegetable, chicken, or beef bouillon cube*
- 1–2 Tbsp. butter
Instructions
- 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.
- Use a paring knife to cut a 1 inch deep cone into the top of the onion.
- Insert a vegetable, chicken or beef bouillon cube into the hole.
- Fill the rest of the hole with butter, about 1-2 tablespoons. Season with salt and pepper.
- 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. Twist the foil together to seal the onion in. Place the foil-wrapped onion on a baking sheet.
- Bake for 45-60 minutes, until the onion is tender. Serve warm.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Notes
*We’re using a standard-sized 4 gram bouillon cube here, not extra-large ones. You can cut large ones smaller as needed. If you’re using granulated bouillon, use 1 tablespoon. Alternatively, you can use 1 teaspoon of your favorite seasoning blend. Note that if the blend doesn’t contain salt, add 1/4 teaspoon of salt.
Disclosure: This post is sponsored by the Vidalia Onion Committee. All opinions are ours and honest.
This post originally appeared in August 2016 and was revised and republished in June 2023.
I love this recipe! This is now my base recipe and I change it up depending on what I’m pairing it with and what I’m in the mood for.
Today I’m adding a teaspoon (give or take) of Worcestershire sauce and more fresh cracked pepper.
I’ve also packed them with brown sugar, topped with butter and sprinkled salt and red pepper on top. Sweet hot! 👍🏼
Oh, I love those ideas, Janeece! Thanks for taking the time to share them with us.
Sounds great! I will try this!
I hope you love it, Debra!
Great!
Thank you, Adriene!
So good and easy, everyone loved them
So happy to hear that, Carolann!
Been doing something similar, since the 1970’s, but instead of a bullion cube, I use brandy. Taught to me by the Chef in a now defunct Basque restaurant in the central valley of California. After reading your version, I combine the brandy with beef Better than Bullion. Wow!
Interesting, thanks for sharing, Gary!
Soooooo delicious. Open the onion into a bowl because there’s going to be a lot of broth. If you like French onion soup, you’re going to like this! . Save one for the next day, melt cheese on it for lunch!
Thank you so much, I love these onions too!
Dipping sauce?
Donna, the onion ends up quite soft with this recipe and isn’t really dippable. But if you wanted to, you could have some ranch dressing or ranch dip on the side.
What a great recipe for Vidalia onions! Absolutely delicious! Wish my grandmother was here to try this recipe, she would adore it; she was a chef.
Thank you so much, Rick! I’m glad you enjoyed it and that it made you think of your grandmother.
I haven’t made this yet but plan to for dinner tonight. Just wondering, how much Better Than Bullion would you suggest? Also, I love the idea of topping it with cheese. Just might try some pepper jack (I love spicy!)
You want about 1 teaspoon of better than bouillon in place of one cube. Enjoy, Mimi!
I have made this multiple times, it’s always a hit.
Love to hear that, Margaret!!
Love these! After they were done baking, I opened the top of the cone, added provolone cheese and put under broiler. A different side dish that goes with anything! Inexpensive and Amazing!! Thank you for this recipe!
Yum! That sounds wonderful, Cindy.
DELICIOUS
Isn’t it sooo good? Glad you enjoyed, Michael!
This made for a great side dish with the meal shared with friends. The steaks were grilled, the baked beans turned out well, and the Vidalia onion was just right – something different besides fried onion rings or pieces.
The beef, chicken, and vegetable bouillon cube all work really well with the onion. Depends on what you are cooking as to which bouillon cube you want to work with.
Thanks so much for sharing a wonderfully delicious recipe with us!
You are very welcome, Kimberly! That sounds like a wonderful meal. 🙂
Yummy and thank you!
You’re welcome, Meg! Glad you enjoyed.
Just bought 5 lbs of Visalia onions and want to make good use of them. Can I freeze quartered vidalias?
Janice, I’ve never actually tried freezing them in quarters. I suspect they might thaw and be a bit mushy and difficult to work with. I would probably try chopping them before freezing instead. That way, they’re already in the shape/size you want to use them. Note that I’ve never tried this before but I know that they sell frozen chopped onions so it must be possible.