Baked Vidalia Onions

Sweet Georgia Vidalia onions are plentiful in North Carolina this month. These easy, fragrant, and delicious onions make a great side dish to a simple chicken or pork entrée. All of our Josmo’s Café guests ask for the recipe which was created by John’s mother.

Vidalia onions (or any sweet white onion) – one medium onion per person

2 teaspoons butter per onion

1 teaspoon ground allspice per onion

One square of heavy aluminum foil large enough to totally wrap the onion

• Preheat oven to 450 degrees.
• Peel each onion. Cut off a small part of the bottom for the onion to stand. Cut off the top of each onion. Using a paring knife, cut a core 1 inch down in the top of the onion.
• Place each onion on its own square of foil.
• Place 2 teaspoons butter in each of the cored onions.
• Sprinkle 1 teaspoon allspice over each onion.
• Wrap the onions by pulling the sides up and twisting the top of the foil to seal.
• Place the wrapped onions on a baking sheet spacing a few inches apart.
• Bake for 1 hour.
• Unwrap the onions carefully since there will be hot steam.
• Two ways to serve the onions. Whole on a platter or cut each onion in quarters and combine in a serving bowl. Pour the melted butter and allspice from the bottom of the foil over the onions before serving.