Big Beefy Vidalia Onion
by Belly Buddy David Lauterbach
I think I'm going to officially call this the easiest recipe we have on the site... and hoo-boy is it tasty. I also think this may be a Brian's Belly original, although it was callously stolen from my ex-girfriend's mother. Makes a side dish for two to four.
Peel the single dry layer from the onion and carve a hole, about 3/4 to 1 inch wide and about 2 1/2 inches deep, creating a pocket. Drop one or two beef boullion cubes to the bottom of the hole and pack the rest up with butter.
Wrap the onion in aluminum foil and place it on a medium grill for about an hour. It can stay on the grill for the duration of your cooking (I don't think I've ever actually overcooked one of these). When you're ready to eat, place the onion, still wrapped, in a bowl and remove the foil. Slice it into eigths and serve with dinner.
The Vidalia onion is a Georgia-grown, yellow hybrid onion known for its sweet, mild flavor. Vidalia onions have an international reputation as the world's sweetest onion. Their mild flavor is due to the unique combination of soils and climate in the 20-county production area of Georgia.
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