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Recipe for family meals :

Baked Vidalia Onions

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here).

"Vidalia onions, grown only in Vidalia, Georgia, have a mild, sweet flavor. They are available only in the springtime but you may substitute other sweet onions such as Walla Walla or Maui".


6 Vidalia onions
3 tsp. salt
1 1/2 tsp. pepper
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
6 Tblsp. butter
6 Tblsp. balsamic vinegar


  • Light a fire in a charcoal or gas grill. Cut twelve 12" squares of aluminum foil. Peel the onions and trip the root end. Be careful to leave the core in place in order to hold each onion together as it cooks. Make 3 - 4 slits across the top of each onion, cutting only two-thirds of the way down to create 6 - 8 partially cut wedges.
  • Set each onion in the center of a double layered foil square, root end down. Sprinkle the onions with the sale, pepper and herbs and top each with 1 tablespoon of butter. Pull the foil up over each onion creating a pouch and leaving the top of the onion exposed. Pour 1 tablespoon of vinegar into each onion.
  • If using a gas grill, place onion on the top shelf over medium high heat. On a charcoal grill, place them around the edge of the grill rack over medium hot fire. Cook them until they are very tender, about 1 hour.
  • Place each onion in an individual bowl. They will spread open like a flower in the bowl. Pour the juices that have accumulated in the foil pouch over the onion.

Shirley Cline