Roasted Vidalia Onions

Roasted Vidalia Onions

  • 2 Vidalia onions
  • 2 tablespoons butter
  • 1 cube beef bouillon, crumbled, or more to taste
  • 2 pinches ground paprika
  • salt and ground black pepper to taste


Preheat the oven to 400 degrees F (200 degrees C).

Peel onions and cut off ends. Place each onion on large sheet of aluminum foil.

Cut 6 to 8 slices in each onion from the top down about 3/4 of the way toward the bottom; don’t cut all the way through. Sprinkle 1/2 of the crumbled bouillon cube over each onion, then place 1 tablespoon butter on top of each. Season with paprika, salt, and pepper. Wrap aluminum foil around each onion to form a pouch.

Roast in the preheated oven to desired tenderness, 30 to 60 minutes.

Be careful when opening foil pouches as steam will be hot. Drizzle cooking liquid over onions once served.