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.
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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.
Awesome! Just AWESOME!!
Thank you, Ted!
Just like we make em in Bama
Glad you enjoyed, James!
Easy and Delicious
Glad you enjoyed, Genie!
I love this recipe thank you for sharing
You’re welcome, Sean!
Love this recipe.
Thank you so much, Debby! 🙂
Excellent
Thank you, Gloria!
I wait for my dahlias every spring to make baked Vidalia onions
Thank you Yummy. 5 Stars
You’re welcome, Shirley!
I’ve made this a few times now, my husband loves it. I use Better than beef boullion, butter and salt. I’ve baked it and have also microwaved it (i use a microwave safe container, covered) when I’m rushed…..it is good both ways. I’m baking a couple right now….yum!
Margaret, I’m so happy to hear that you like the recipe so much. And I’m also happy to hear that it works with the Better than Bouillon. I’m curious as to how much you’re using per onion, since I haven’t tried using it. I do have a jar of it on my fridge door all the time though, and so I’m going to try it soon!
Will be making this star attraction on Easter Monday!
Fantastic! I hope you’ll come back and let us know how they turned out <3
Wonderful
Thank you, Jan!
Fantastic
Thank you, Janet!
I had a little trouble with this amazingly simple recipe. The bouillon didn’t melt as I thought it would. Is this likely because… 1) not baked long enough 2) not enough butter 3) bouillon should be crumbled on 4) hole in the middle of the onion not large or deep enough 5) bouillon was a bit old or 6) something else I haven’t thought of? Advice greatly appreciated as I LOVE baked onions and I’d like to try again.
Kim, I’m actually not sure! I make this one regularly and it works for me. Do you know what size bouillon cube you used? They do come in different sizes.
I cannot wait to try this on this Christmas Eve afternoon.
Thank you, Kay! Merry Christmas!
I have to admit this was thee best tasting onion I’ve made thank you so much.
You’re welcome, Victoria! 🙂
Loved the onions! So easy.
Thank you, William! I love these too.
Thanks for the recipe in how to cook onions. Great idea in putting a bouillon cube in the cavity of the onion
Thank you, Janice! It works so well, I love making these onions.
Love this. Great appetizer and so Easy!
So easy and sooo tasty! Enjoy, Valerie!
Love this recipe- so easy to do and perfect every time!!
Thanks so much, Nancy! I love how these turn out.
I’ve now made this again, using the B than B pastes in place of bouillon. Because we had seven of us, I could experiment quite a bit. Of the vegetarian pastes, the caramelized onion was the best replacement for the beef bouillon, followed by the garlic paste. The mushroom I had high hopes for, but it clashed a bit with the sweet-and-savory onion, and the vegetable paste was a little too sweet and not savory enough. I was too chicken to try the lobster paste! A mixture of tomato paste and a little soy sauce was also good. So, if you are vegetarian, don’t sleep on this recipe!
Though I have to admit, the beef bouillon is still my fave…
Thank you SO MUCH for reporting back with your experiments. I love to hear about it! I do have some of the roasted garlic paste, so maybe that’ll be what I use next time!