Baked Vidalia Onions
Sweet Georgia Vidalia onions are plentiful in North Carolina this month. These easy, fragrant, and delicious onions make a great side dish to a simple chicken or pork entrée. All of our Josmo’s Café guests ask for the recipe which was created by John’s mother.
Vidalia onions (or any sweet white onion) – one medium onion per person
2 teaspoons butter per onion
1 teaspoon ground allspice per onion
One square of heavy aluminum foil large enough to totally wrap the onion
- Preheat oven to 450 degrees.
- Peel each onion. Cut off a small part of the bottom for the onion to stand. Cut off the top of each onion. Using a paring knife, cut a core 1 inch down in the top of the onion.
- Place each onion on its own square of foil.
- Place 2 teaspoons butter in each of the cored onions.
- Sprinkle 1 teaspoon allspice over each onion.
- Wrap the onions by pulling the sides up and twisting the top of the foil to seal.
- Place the wrapped onions on a baking sheet spacing a few inches apart.
- Bake for 1 hour.
- Unwrap the onions carefully since there will be hot steam.
- Two ways to serve the onions. Whole on a platter or cut each onion in quarters and combine in a serving bowl. Pour the melted butter and allspice from the bottom of the foil over the onions before serving.