WKYT - Chef Walter - Recipes

Grilled Vidalia Onion Friday, May 23, 2014


4 large Vidalia onions
4 TBSP dale’s Seasoning
4 TBSP butter
Heavy duty aluminum foil


Peel onions without removing the root end, cutting off approx 1 inch off the top of each onion. Cut the root end into a nice flat surface so the onion will remain upright while cooking. Using a potato peeler or knife, dig a small cone shaped section from the center of each onion, while making sure not to cut through to the root end. Cut the onion into quarters from the top down, stopping within an inch of the root end. Drizzle 1 TBSP dale’s Seasoning over the top and center of each onion. Place 1 TBSP butter in the center of onion as well. Wrap each onion separately in heavy duty aluminum foil. Seal the foil well so moisture can’t escape during baking. Place the foil pkgs directly on the grill grate. Remove when onions are soft. To serve, place each onion in an individual bowl and open foil pkg. Remove onion and all the broth from inside the foil. Serve warm.


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