I’m lucky to have coworkers who love food as much as I do. They’re always happy to munch on treats when I bring them in and they pass along recipes they’ve tried and liked. This was passed on to me by my coworker, Dawn.
It’s a great, easy side that we’ve been enjoying with steaks this summer. On days it’s too hot to turn on the oven, I put them on the grill over indirect heat.
Roasted Vidalia Onions
(slightly adapted from AllRecipes)
Serves 2 as a side
1 large Vidalia onion
1 T. butter
1 beef bouillon cube
Pinches of salt, pepper and paprika
Preheat oven to 400F degrees.
Peel and core the onion. Slice halfway through, into eighths.
Place onion on a large sheet of foil. Place the bouillon cube into the center of the onion. Sprinkle with salt, pepper and paprika. Top with butter.
Wrap up and place on a baking sheet. Roast for 45 minutes.
Once done, discard bouillon and cut onion in half.