Savory Grilled Vidalia Onion Parcels
These Savory Grilled Vidalia Onion Parcels are a delightful and flavorful side dish that brings out the sweetness of the onions through grilling. Wrapped in foil, each onion is infused with a rich buttery flavor, a hint of beef bouillon, and aromatic rosemary, creating a delicious experience that complements any grilled meal. Whether you cook them on the grill or in the oven, these onion parcels are sure to be a hit at your next family gathering or barbecue.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Vidalia onions
4 (medium)
Unsalted butter
4 tablespoons (cut into 1 Tbs pieces)
Beef bouillon granules
1 teaspoon
Fresh rosemary
1 teaspoon (crushed)
Salt
to taste
Pepper
to taste
Instructions
1
Begin by cutting off the top and root end of each Vidalia onion. Carefully peel away the outer skin and rinse them under cold water.
2
Using a sharp knife, make two vertical cuts into each onion, being careful not to cut all the way through. This will create quarters that remain attached at the base. Gently core out the center of each onion while keeping the quarters intact.
3
Prepare a square of aluminum foil for each onion (large enough to completely envelop it). Place each onion in the center of the foil square.
4
Sprinkle about 1/4 teaspoon of beef bouillon granules in the core of each onion. Then, add approximately 1/4 teaspoon of crushed rosemary on top of each onion.
5
Top each onion with 1 tablespoon of the cut pieces of unsalted butter, and season with salt and pepper to taste.
6
Wrap the foil securely around each onion, ensuring it is tightly sealed. For extra protection against leaking juices, consider double-wrapping each parcel.
7
Place the prepared onion parcels on a medium grill (or in an oven set to 375°F / 190°C) and cook for about 30-40 minutes, or until the onions are soft and tender when squeezed gently.
8
After cooking, remove the onion parcels from the grill or oven. For serving, you can either keep the onions in their foil packets or carefully unwrap them and place on a serving dish. Enjoy the sweet, savory flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Grilled Vidalia Onion Parcels?
They are a flavorful side dish featuring Vidalia onions wrapped in foil and grilled with butter, beef bouillon, and rosemary.
What type of onions are used in this recipe?
The recipe specifically uses medium Vidalia onions for their natural sweetness.
Can I use other types of onions?
Yes, you can use other sweet onion varieties or yellow onions, though Vidalias provide the best flavor.
How many onions does this recipe make?
This recipe is designed to make 4 individual onion parcels.
Is this recipe vegetarian?
While it contains beef bouillon, you can easily make it vegetarian by substituting with vegetable bouillon granules.
What temperature should the oven be?
If you are not using a grill, set your oven to 375°F (190°C).
How long do the onions take to cook?
The onions typically take between 30 and 40 minutes to become soft and tender.
How do I prepare the onions?
Cut off the ends, peel, rinse, and make vertical cuts that do not go all the way through the base.
Why should I core the center of the onion?
Coring the center creates a cavity to hold the beef bouillon, rosemary, and butter.
How much butter is needed for each onion?
Each onion parcel requires 1 tablespoon of unsalted butter.
What is the purpose of the beef bouillon?
The beef bouillon provides a rich, savory depth that balances the sweetness of the Vidalia onion.
Can I use dried rosemary?
Yes, while fresh rosemary is recommended, you can substitute with dried crushed rosemary if needed.
How do I wrap the onion parcels?
Place the onion in the center of a foil square and wrap it securely; double-wrapping is recommended to prevent leaks.
How do I know when the onions are finished cooking?
The parcels are ready when the onions feel soft and tender when squeezed gently with tongs or a glove.
Can I cook these on a charcoal grill?
Yes, these are perfect for a charcoal grill; just place them over medium heat.
Do I need to add salt and pepper?
Yes, you should season each onion with salt and pepper to your personal taste preference.
Can I make these in advance?
You can prep the parcels ahead of time and keep them refrigerated until you are ready to grill or bake.
What should I serve with these onions?
They pair excellently with grilled steaks, roasted chicken, or as part of a vegetable medley.
Why is double-wrapping the foil suggested?
Double-wrapping protects against leaking butter and juices, keeping your grill or oven cleaner.
Is the butter salted or unsalted?
The recipe calls for unsalted butter so you can control the sodium levels with the bouillon and added salt.
What is the serving size for this recipe?
The recipe makes 4 servings, with one medium onion per person.
Can I add garlic to the parcels?
Absolutely, adding minced garlic to the core would enhance the savory profile of the dish.
Are these onions sweet or savory?
They are a perfect blend of both; the Vidalia onions caramelize and become sweet while the bouillon adds savory notes.
Can I cook these on a gas grill?
Yes, set your gas grill to medium heat for the best results.
Do I remove the skin before grilling?
Yes, you should carefully peel away the outer skin after cutting the ends but before rinsing.
How deep should the vertical cuts be?
Cut deep enough to create quarters, but ensure the base remains intact so the onion doesn't fall apart.
Is this a good recipe for large gatherings?
Yes, because they are individually portioned, they are very easy to serve at barbecues or family dinners.
Can I use margarine instead of butter?
You can, but butter is recommended for the best flavor and richness.
What happens to the rosemary during cooking?
The rosemary infuses the onion with an aromatic herbal scent and flavor as it steams inside the foil.
How should I store leftovers?
Store any leftover cooked onions in an airtight container in the refrigerator for up to 3 days.