Roasted Vidalia Onion

Prep Time
Cook Time
Ready In

" I love onions on anything and as a side vegetable they are great. I use 1/2 teaspoon "Savory Choice" liquid broth in each onion. They come in little pouches but are not available everywhere so for this recipe I will say use a bouillon cube. The roasting time on this recipe leaves the onion still very crisp if you want it softer roast longer. We lik them to still have lots of crunch."

Original recipe yields 4 servings


  • Serving Size: 1 (140.9 g)
  • Calories 119.5
  • Total Fat - 6.2 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 12.6 mg
  • Sodium - 249.5 mg
  • Total Carbohydrate - 12.1 g
  • Dietary Fiber - 2.1 g
  • Sugars - 4.7 g
  • Protein - 4.6 g
  • Calcium - 29.4 mg
  • Iron - 0.6 mg
  • Vitamin C - 8.4 mg
  • Thiamin - 0.1 mg

Step 1

Peel the onions and take out a bit of the center core then slice about halfway down the onion

Step 2

Place a half teaspoon of butter, a boullion cube, 1/4 teaspoon of paprika, in each onion and season with salt and pepper

Step 3

Place each onion of a piece of foil large enogh to competely wrap the onion

Step 4

Place the wrapped onions on an oven proof tray bake in a pre-heated 400f for about 15 minutes. The onion should still have some crunch

Tips & Variations

No special items needed.



I made a bunch of these for a grad party and they were just inhaled. I followed the directions as listed and was quite pleased. These are a great addition to any meal. Thanks for sharing this recipe. Made for the Billboard Recipe Tag Game.

review by:
(26 Jun 2012)


To cut down on the sodium I used Herb Ox Beef granules. These were great with my zucchini and tomato pasta and ribs! I kept them in a little longer but they were still a little crunchy and totally delicious. Thanks so much for sharing Bergy! Linda

(15 Jun 2012)