BBQ Roasted Vidalia Onions
These EASY BBQ ROASTED VIDALIA ONIONS are one of my favorite treats this time of year. They are beyond easy to make & they taste SO good. Everything caramelizes & melds together beautifully creating an irresistible side dish!
I’m all about the simple but insanely flavorful dishes. The more in my arsenal, the happier I am. That way, when dinnertime comes around, the less stressed I am!
I love cooking, but I’m a homeschool mom of 3 – and time is something that I never have enough of. On those busy days where I’ve got a toddler clinging to my leg, a 14 year old asking for help with her math, and a devious cat waiting to get any food left unattended for 3 seconds… that arsenal is my saving grace.
So today, I’m adding this fabulous side dish the arsenal. Other than the Vidalia onions along with salt & pepper, it’s just 3 ingredients. Can’t get any easier! And boy, is it delicious! Even my 4 year old inhales it. Little booger even tried taking my serving!
He’s lucky he’s so darned cute.
Here’s what you need:
First, take your Vidalia onions and cut off the tops & the bottoms. You don’t need to take off much, just enough to make them flat. And remove the skins too!
Now, take a small paring knife and cut out a little ‘bowl’ from the middle – about 1/2″ – 1″ deep. Do the same thing to 4-6 onions in total.
Save the onion part that you just cut out for a later use.
Place the onions in a casserole dish.
Pour 2-3 tablespoons of your favorite brand of barbecue sauce (or use homemade) inside each hollowed area.
Take a 14oz can of chicken broth, and pour half of it into the bottom of your casserole dish.
Sprinkle the onions with a little salt & pepper to taste.
Cover with aluminum foil, and bake at 300 degrees for 45 minutes.
After 45 minutes, remove the aluminum foil and bump the heat up to 350 degrees. Bake for an additional 20-30 minutes.
Using a sharp knife, slice the onions into quarters.
Drizzle the quartered onions with a couple more tablespoons of barbecue sauce, and put the onions back in the oven – but this time with the oven on broil. Cook for about 3 minutes.
Remove from the oven, and let cool slightly.
Sprinkle with chopped green onions before serving. For an extra special touch, you can also top them with cooked crumbled bacon.
BBQ Roasted Vidalia Onions
- 4-6 Vidalia onions
- barbecue sauce (your favorite brand or homemade)
- half of a 14oz can of chicken broth
- salt & pepper to taste
- green onions, chopped
- crumbled cooked bacon, optional
Preheat oven to 300 degrees.
Slice both ends off of the Vidalia onions, not much – just enough to where both ends are flat. Remove the skins. On the sprout end (opposite of the root end) – hollow out a ½”-1″ deep ‘bowl’ with a paring knife. Place the onions in a casserole dish, root end down. Pour 2-3 tablespoons inside of each hollowed area in the onions. Pour half the can of chicken broth in the bottom of the casserole dish. Sprinkle with onions with salt & pepper. Cover the dish with aluminum foil.
Bake for 45 minutes. After 45 minutes, raise the heat to 350 degrees and remove the aluminum foil. Bake for another 20-30 minutes, or until the onions are soft & tendere.
Remove from the oven, and slice the onions into quarters. Drizzle the onions with a couple more tablespoons of barbecue sauce, and turn the oven to broil. Place the onions under the broiler for about 3 minutes, then set aside to cool slightly – about 3-5 minutes.
Sprinkle with chopped green onions. You can also sprinkle with with crumbled cooked bacon, if desired, for an extra special touch.