Baked Vidalia Onions 4 medium to large Vidalia onions 4 beef bouillon cubes Butter Salt Pepper Cut tips off onions, peel off skins and leave root end intact. Make a small hollow in top center then cut in quarters without cutting through root. Place pats of butter in cuts. Place bouillon cube in core. Salt an pepper. Bake 1 hour or until tender. Serve in a small bowl. This makes a lot of broth. Taste like French Onion Soup!
Posted on: Mon, 05 Aug 2013 00:17:59 +0000
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