Vidalia Onion Bake

From: Brew City Chef

On Jul 5, 2008

These were excellent! I followed your grilling directions and made them on the 4th of July. They were so tasty that I ate a whole one right out of the tin foil. Typically, I just add a bit on a hamburger but many of my guests were also just eating them whole. Very sweet and flavorful. I also was serving corn-on-the-cob and one of my guests poured the juice left in the foil over his ear of corn and said it added great flavor to sweet corn. Thank you sooo much KC_Cooker for sharing this recipe. When I grill this will be the way I will prepare vidalia's in the future.

From: SPrins

On May 19, 2008

This is fabulous! It took longer than it says~~maybe my onions were bigger. I only did three, but it took about 40-45 minutes to cook. I made it again on the stove by simply cutting the onions into big chunks and sauteeing them in a pan with the other ingredients. It was ready in just a few minutes and was just as tasty as in the oven. Thanks so much for sharing!! My hubby loved them! :O)

From: Jellyqueen

On Nov 12, 2004

I saw this in a recipe promotion thread, and when I clicked on it, I realized that I have made this before. So here I am doing a review. I love these. They are wonderful with the brown sugar on them, but if you are watching your sugar intake, they are just as good without the sugar. Thanks for the great recipe.

From: Sherri35

On May 22, 2008

Very nice recipe. I scaled the ingredients down a bit and used 1/2 tsp. bouillon granules, 1/2 tsp. olive oil and 1 tsp. brown sugar for each onion. Mine took longer than 30 minutes also, but I just finished them up in the microwave. I served these with turkey burgers and Black Beans and Tomatoes - Hot and Spicy. Thanks for posting.