| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 4 |
|
Vidalia onions |
|
|
Butter |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Someone mentioned Vidalia's and since the season is coming up, I thought I
would post the best Vidalia side dish on the planet. It may be too simple
for posting, but it sure is good!
Peel the onion and core it with a knife or apple corer. Try not to go all
the way through, so that you've made sort of a well in it. Fill the well
with butter (don't use margarine for this!). Lightly salt & pepper each
onion and wrap in aluminum foil. Place on a moderately hot spot of a grill
for 45 minutes to an hour. A knife should go through it like butter.
Whatever you do, it'll be good--but perfect = almost black on the bottom
where the onion sugars have almost burned & very tender on the inside. Make
a little bowl out of the aluminum foil and each right out of it on your
plate so that you don't lose any of the butter. Mmmmmmmm!
NORVELLE@UGA.CC.UGA.EDU
(ALISA NORVELLE)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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