Roasted Vidalia Onions

Recipe View 5 mins Preheat your oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View 5 mins Peel the Vidalia onions and trim off the ends. Place each onion on a large sheet of heavy-duty aluminum foil. (5 minutes)

Recipe View 10 mins Using a sharp knife, make 6 to 8 vertical slices in each onion, cutting from the top down, about 3/4 of the way through. Be careful not to cut all the way to the bottom, so the onion remains intact. (10 minutes)

Recipe View 5 mins Sprinkle half of the crumbled bouillon cube (or powder) over each onion, ensuring it gets in between the slices. Top each onion with 1 tablespoon of butter. Season generously with smoked paprika, sea salt, and freshly ground black pepper. (5 minutes)

Recipe View 5 mins Carefully wrap each onion in the aluminum foil, creating a sealed pouch. This will trap the steam and help the onions cook evenly. (5 minutes)

Recipe View 45 mins Place the foil pouches on a baking sheet and roast in the preheated oven until the onions are tender and easily pierced with a fork, about 30 to 60 minutes, depending on the size of your onions. (30-60 minutes)

Recipe View 5 mins Remove the baking sheet from the oven and let the pouches rest for a few minutes before opening, as steam will escape. (5 minutes)

Recipe View Carefully open the foil pouches and drizzle the flavorful cooking liquid over the onions. Serve hot as a side dish, or slice and add to sandwiches, salads, or hot dogs.