Description
This Onion Boil recipe transforms sweet Vidalia onions into a buttery, tender, and flavorful side dish. Stuffed with a blend of Creole seasonings, Worcestershire sauce, and melted butter, these baked onions are a comforting and versatile addition to any meal.
Ingredients
Scale
- 2 large (12 oz. each) Vidalia onions
- 2 teaspoons chicken stock base (e.g., Better Than Bouillon)
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon Creole seasoning (e.g., Tony Chachere’s)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 4 tablespoons (2 oz.) unsalted butter
Instructions
- Preheat oven to 350°F (175°C).
- Trim 1/8 to 1/4 inch off the top and bottom of each onion, leaving the root intact. Peel off the outer skin.
- Use a melon baller or spoon to scoop out the center of each onion, leaving a 1-inch border and hollowing halfway down.
- Place each onion on a large piece of aluminum foil and onto a baking sheet.
- Fill the cavity of each onion with 1 teaspoon of chicken stock base and 1 teaspoon of Worcestershire sauce.
- Mix Creole seasoning, smoked paprika, dried parsley, garlic powder, and black pepper in a small bowl. Sprinkle 1/2 teaspoon of the seasoning mix into each cavity.
- Add 2 tablespoons of butter into each cavity and divide the remaining seasoning mix between the onions.
- Wrap each onion tightly in aluminum foil, ensuring there are no gaps.
- Bake for 1 hour or until the onions are tender. Carefully unwrap the foil and serve warm.
Notes
- Use Vidalia onions or any sweet onion variety for the best flavor.
- For a spicier version, add a pinch of cayenne pepper to the seasoning mix.
- This recipe can be made vegetarian by substituting chicken stock base with vegetable stock base and Worcestershire sauce with a vegetarian alternative.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 baked onion
- Calories: 250
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 50mg