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 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
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 1 serving 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
DESCRIPTION
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.
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.
LOVE THIS I FIXED 3 AND ATE ALL OF THEM..THEY WERE SOOOO GOOD. THANK YOU
Thanks, Carlon! For something so simple, they are super delicious, right?
Wonderful recipe. Very tasty. Try it next time it goes good with any kind of meal.
Thanks, Kenny! Glad to hear you enjoyed.
LOVE this recipe! Almost like eating onion soup but better! After opening when completely baked I often put in a bowl and melt a slice of Swiss cheese over it.
That sounds wonderful, Angel! Thanks for sharing.
I have been looking for this same recipe.
Glad you found us, Deborah!
Love love love this way to bake a onion. Best flavor!
Thanks, Denna! So easy but so good.
My wife says that I am the “Perfect highly trained house husband” so I gave your onion recpie a shot. My Empress, her preferred title, liked it. Thanks.
Randy, So happy you two liked the recipe!
Simple and delicious
So happy you liked it, Maxine!
I love onions and use them a lot when cooking/baking, however, I have never heard of baked onions before – or if I had, I don’t remember it. When I stumbled on this recipe, I thought it sounded great and it is! I make at least 2 at a time and eat one and keep the other in the fridge for the next day. I just reheat it in the microwave and it is just as good! I love this recipe and make is several times a year.
That’s wonderful to hear, Tonya! Glad it makes good leftovers for you.
Soooooo good! And easy! A win-win. Will make again and again. Thanks for this wonderful recipe!
So happy to hear that, Sue!
I love this! Thanks for this easy Vidalia onion star recipe!
You’re welcome, Barbara! Enjoy.
Love easy recipes like this
What is the green spice you sprinkle on it at the end of the video?
It’s flat-leaf parsley, Loren. That’s why it doesn’t look curly. I prefer the flavor and texture of flat-leaf parsley to the often more familiar curly parsley. However, it’s completely optional in this recipe and was only used as a garnish to add some color. Thanks!
I love that you can make this recipe with just the one Vidalia onion since my husband does not like onions. It makes such a nice presentation if you are serving it to guest but I enjoy having it just for myself.
Kathleen
He’s missing out, but glad you still get to enjoy them, Kathleen!
What if I wanted to do this in the Insta pot pressure cooker instead? Do you think on high for 30 minutes would be acceptable obviously not covered in foil
Ashley, I’ve never tried this. I suspect 30 minutes would be way too long though. If I was going to test this out, I would put 1 cup of chicken stock into the bottom of the Instant Pot. Then I would put the trivet in and put the peeled onion on there with seasonings and a dab of butter on top of it. Then I’d try it set to 7 minutes. The time it takes to heat up would get the onion cooking. It would pressure cook for 7 minutes after that. Finish it with a 5 minute natural release before turning the knob and releasing the rest of the steam. Use a skewer or fork to see if the onion is soft enough. I think it might be just about right. If it isn’t tender, then set it to pressure cook for another 2-4 minutes. Once you’ve successfully done it once, you’ll know how long you need. Note that the 7 minutes estimate is based on 1 medium-sized onion. If you were doing 2, I’d start with 8 minutes, and increase by a minute or two for each additional onion.
I dont know what I did wrong. I followed your recipe to the letter. After one hour, I checked it and it was hard as a rock. I cooked it another 30 minutes and it was still hard as a rock. I don’t know what kind of onion I used. Could it be that I did not use a VIdelia onion? Will this recipe not work unless it is a Videlia? Help.
I’m really not sure, Beverly! The kind of onion shouldn’t make a difference, we used ones about the size of a baseball. If you’ve had trouble with any other recipes, I would suggest getting an oven thermometer to make sure the temperature settings aren’t off.
Do you think you could put these foil-wrapped on a grill? If so, how long would you think?
I haven’t tried it on the grill but that should be fine, Ryan! Get the grill to 350F and grill them with indirect heat for 45-60 minutes.