Wednesday, May 28, 2014

Baked Vidalia Onions

· 4 small Vidalia onions
· 4 cloves of garlic
· 4 tablespoons butter
· 4 tablespoons balsamic vinegar
· Salt and pepper, to taste
· Cajun seasoning to taste
· 8 slices of bacon

Preheat to 350 degrees. Trim and peel the onion but leave the root intact. Cut a very thin sliver off the root end if needed to level the bottom of the onion. Cut a 1-inch core out of the top of the onion.
Peel the garlic and cut into slivers. Stuff each onion with a glove of garlic.
Place the onion on a square of foil large enough to wrap and enclose the top. Double wrap if cooking on the grill. Drizzle each onion with 1 tablespoon balsamic vinegar and then place a tablespoon of butter in the center of the onion. Season lightly with salt, pepper and Cajun seasoning. Wrap each onion with two slices of bacon, securing with a toothpick if needed. Seal foil tightly around the onion.
Bake on a baking sheet for 1 hour. Carefully open the tops of the packets and return to the oven for 20 minutes, to crisp the bacon.
Remove to serving platter and drizzle with juices.

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