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.
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.
PrintClassic 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.
Flitcraft says
I had some Walla Wall Sweet onions to use up before leaving town and thought I’d give this a try. I didn’t have bouillon cubes, but did have a jar of roast beef bouillon paste, so I added a teaspoon of that per onion along with a little salt instead. So good!! I think next time I will try it with red miso in place of the bouillon for my vegetarian daughter.
Christine Pittman says
That’s great to hear! Let us know how the red miso works out when you try it. Better than Bouillon also has some great vegetarian bouillon pastes that you may enjoy using.
Wick Beavers says
OOOOHHHHH NOOOOOOOO!!!! I started mine BEFORE I saw this amazing recipe!!!
AYIIIIII!
I will dream about this until I bake my next Vidalia!
Christine Pittman says
Now you know! Save the recipe! 🙂
Jody Abstance says
I’ve baked Vidalia onions using this recipe several times now. Always delicious!
Christine Pittman says
That’s wonderful to hear, Jody!
Thomas O Matisko says
Delicious
Christine Pittman says
Thanks, Thomas!
Elaine Mengle says
Making this today! Love the recipe
Christine Pittman says
It’s so good, Elaine. Hope you loved it!
Sparky says
When cooked. Cover with a slice of Swiss cheese and place under broiler to melt.
Sparky says
Great recipe! Simple and delicious
Christine Pittman says
Thank you so much, Sparky!
Joy Blanco says
Fabulous!!!
Christine Pittman says
Thanks, Joy!
CARLON says
LOVE THIS I FIXED 3 AND ATE ALL OF THEM..THEY WERE SOOOO GOOD. THANK YOU
Christine Pittman says
Thanks, Carlon! For something so simple, they are super delicious, right?
Kenny says
Wonderful recipe. Very tasty. Try it next time it goes good with any kind of meal.
Christine Pittman says
Thanks, Kenny! Glad to hear you enjoyed.
Angel says
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.
Christine Pittman says
That sounds wonderful, Angel! Thanks for sharing.
deborah says
I have been looking for this same recipe.
Christine Pittman says
Glad you found us, Deborah!
Denna says
Love love love this way to bake a onion. Best flavor!
Christine Pittman says
Thanks, Denna! So easy but so good.
Randy says
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.
Christine Pittman says
Randy, So happy you two liked the recipe!
Maxine Counts says
Simple and delicious
Christine Pittman says
So happy you liked it, Maxine!
Tonya says
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.
Christine Pittman says
That’s wonderful to hear, Tonya! Glad it makes good leftovers for you.
Sue, Northeastern Ohio says
Soooooo good! And easy! A win-win. Will make again and again. Thanks for this wonderful recipe!
Christine Pittman says
So happy to hear that, Sue!
Barbara says
I love this! Thanks for this easy Vidalia onion star recipe!
Christine Pittman says
You’re welcome, Barbara! Enjoy.
Rosemary Beard says
Love easy recipes like this
Loren says
What is the green spice you sprinkle on it at the end of the video?
Christine Pittman says
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!