If you have access to real Vidalia onions, by all means use them here. Onions from Vidalia, Georgia, are the sweetest onions on the face of the earth! (But how do I really feel about them?) My uncle Wilson made these onions one Fourth of July, and they were a huge hit.
Recipe information
Yield
serves 12
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Peel and wash the onions. With the point of a small, sharp knife, cut a 1-inch core from the top of each onion. Wrap 2 slices of bacon around each onion, securing it with toothpicks, and put 1 teaspoon butter in each core. Place each onion on a square of aluminum foil and bring the edges loosely together at the top. Put the foil-wrapped onions in a large pan and bake for 1 hour and 20 minutes, or until the onions are tender when pierced with the tip of a knife. Cool the onions for a few minutes, then unwrap and cut in quarters to serve.
From Gwen
Step 3
My brother, Wilson, loves to cook. His baked onions can be served with anything but are especially good with Barbecued Pork Ribs (page 84) and Baked Ham with Brown Sugar Honey Glaze (page 88).
Note
Step 4
Cook onions on the grill by sealing the packets more securely. Cover the grill and check for tenderness after 1 hour of cooking.
