Summer Night Vidalia Onions
2 large Vidalia onions
2 Beef Bouillon Cubes
2 Tbsp. Butter
Prepare a fire in a charcoal grill.
Trim a slice from the top of each onion, and peel the onion without cutting off the root end. With a potato peeler, cut a small cone-shaped section from the center of the onion. Cut the onions into quarters from the top down, stopping within a half inch of the root end.
Place a bouillon cube in the center. Slip slivers of butter in between the sections and sprinkle with pepper. Wrap each onion in a double thickness of heavy-duty foil. Place the onions directly onto the hot coals and cook for 45 minutes, turning every so often. These can also be baked in a preheated 350 degree F oven for 45 minutes, but I still say they’re better grilled over charcoal. Serve in individual bowls because the onions produce a lot of broth, which tastes like French onion soup.
Our Vineyard Selection, St. Michael Riesling Spatlese will pair perfectly with these Saturday Night Vidalia Onions. The sweet riesling is just what you need to bring out the sweetness of the onions. Enjoy!
– Recipe From Paula Deen
Grab your bottle or bottles of St. Michael Riesling Spatlese for curbside pickup at our West Springfield Table & Vine location.