10 Reviews of Vidalia Onion Bake

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: Sharon123

On Nov 25, 2004

I cooked these alongside the turkey for Thanksgiving and it was delicious! I cooked ate 325*F. for about an hour. Thanks KC! I'm so glad I picked this for Ingredient Tag!

From: Brieness79

On Jun 3, 2006

Good recipe, I didn't have boulion cubes so I used a teaspoon of granules instead. If you have big onions, double ingredients - mine were HUGE and could have used a bit more flavor. We'll have them again, thanks for the recipe!

From: CountryLady

On Dec 4, 2004

Delish! I substituted with red Spanish onions as Vidalia's are outrageously expensive in Canada at this time of year. They were perfect alongside steaks, baked potatoes & mixed veggies in a foil pack - grilled out in the cold by my hubby. Thanx Kristen!

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: 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.

From: Pets'R'us

On Aug 11, 2005

This was an unusual dish for me to make..we loved it. Since it was my first go and do not know how salty the chicken cubes would be in this recipe, and the onions were not very large, I only used 4. I served this with roast chicken, potatoes and broccoli.

From: Vicki in AZ

On Jun 29, 2006

My, oh my.... I'd forgotten how nice these are. My ex father-in-law made these years ago.

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: Chef #740120

On May 12, 2008

Fantastic! This is now my new favorite food to grill. I omitted the brown sugar, and substituted a little garlic, just because I don't like sweet foods. I grilled with marinated pork chops. Next time, I will try this when I grill steak and corn-on-the-cob. Thanks for the great recipe.