Best Grilled Vidalia Onion Salsa Recipes

13 Ways to Use Vidalia Onions image

Provided by insanelygood

Number Of Ingredients 13

Classic Baked Vidalia Onions
Roasted Vidalia Onion Rings with Parmesan
Vidalia Onion Pie
Dad's Summertime Grilled Vidalias
Grilled Vidalia Onion Steaks with Honey Mustard Glaze
Vidalia Onion Rings
Crab Meat Stuffed Vidalia Onions (Sweet u0026amp; Savory)
Vidalia Onion Dip
French Onion Soup made with Vidalia Onions
Caramelized Vidalia Onion Casserole
Fresh Salsa Southern Style
Marinated Shrimp with Capers u0026amp; Onions
Vidalia Onion Strings with Horseradish Aioli

Steps:

Nutrition Facts :

Vidalia Onions for the Grill image

Provided by johnvac52

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

2 medium vidalia onions
4 tablespoons butter or 4 tablespoons margarine
1 garlic clove, chopped
1 beef bouillon cube
1 -2 teaspoon seasoning salt

Steps:

Cut each onion into approximately 8 wedges.
Place wedges on a large sheet of aluminum foil.
Slice butter into dabs and place on top of the onion.
Add garlic, bouillon cube, and seasoning salt.
Wrap in foil paper ensuring that the seams are closed tightly. I usually wrap again with another sheet of foil.
Place foil package on the hot grill for 30 to 40 minutes, turning frequently.

Nutrition Facts : Calories 128.5, Fat 11.7, SaturatedFat 7.4, Cholesterol 30.7, Sodium 358.4, Carbohydrate 5.8, Fiber 0.9, Sugar 2.6, Protein 1

Grilled Vidalia Onions image

Provided by Good Cook Wanda

Categories Onions

Time 50m

Yield 4 onions, 4 serving(s)

Number Of Ingredients 6

4 medium vidalia onions
4 tablespoons unsalted butter, cut into 1 Tbs pieces
1 teaspoon beef bouillon granules
1 teaspoon fresh rosemary
salt
pepper

Steps:

Cut top and root end from onions. Peel and rinse. Make two cuts into each onion without going all the way through, making quarters that stay together. Core the middle of the onion.
Place each onion in the middle of a foil square large enough to securely wrap the onion. Put 1/4 tsp of beef boullion granules into the middle of each onion. Crush about a 1/4 tsp of rosemary on to the top of each onion. Top with 1 Tbs of butter. Add salt and pepper to taste.
Securely wrap each onion. I double wrap so juices don't leak out. Place on medium grill for 30-40 minutes until soft when squeezed.
Serve as side dish. We serve in the foil packet.

Nutrition Facts : Calories 148.3, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 5.8, Carbohydrate 11.2, Fiber 1.6, Sugar 4.7, Protein 1.1