How to Bake Vidalia Onions

By Maria Siriano
Updated: June 7, 2025

This post may contain affiliate links.

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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.

Jump To:

Video: How To Bake Vidalia Onions
Step By Step Instructions
More Easy Vegetable Side Dishes
Podcast Episode On Baking Vidalia Onions
Classic Baked Vidalia Onions 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.

Peeled Vidalia Onion on a cutting board surrounded by the peels.

Step #2

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

Cut Vidalia Onion with cone cut into top.

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.

Vidalia onion with bouillon in the center.

Step #4

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

Vidalia onion filled with butter on a cutting board.

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 filled with butter on a sheet of foil.

Step #6

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

Vidalia covered with foil on a baking pan.

Step #7

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

Whole Baked Onion on a white plate with fresh basil leaves.

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.

Classic Baked Vidalia Onions Recipe

Contributor: Maria Siriano

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.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 42 reviews

Author: Maria Siriano
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: 1 serving 1x
Category: Side Dish
Method: Baked
Cuisine: American

Print Recipe

Ingredients

Scale

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.

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.