This sounds really good. I will try them in an oven, no grills allowed on our condo balconies. Elaine If a parsley farmer is sued, can they garnish his wages? Hello Askgranny On Friday, May 13, 2011, you wrote > Vidalia onions are plentiful right now, and I bought several of the > beauties last time I was at the store.....I ran across this recipe for > cooking them and thought y'all might like to try it too...Seems like > everyone's either run out of their homes by > storms or floods or out there > tying up the rowboat one....so I'm giving you > something to read when you > get a chance to sit down and rest. ! Jeannie T > > Grilled Vidalia Onions > Pick onions about the same size, using ones > that are flat on the bottom > so that they'll set on the grill better. Peel > as many as you need, then > take out a center core . Be careful not to go > down thru the bottom of it. > Put a beef or chicken bouillon cube in where > you took out the center , > then add some butter or oleo on top of that. > {Just take out enough onion > to make enough room for the bouillon cube and the butter. } > Put the onion on 2 or 3 sheets of foil and > wrap tightly with the foil > twisted at the top and arrange them so they > won't tip over on the grill . > Grill for about 30 minutes , or a bit longer > if you use really big fat > onions........ They'll feel soft to the touch > when they are done. They > taste sweet and delicious even if you use > regular onions....Save the > removed centers for other uses...