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Appetizers: SATURDAY NIGHT VIDALIA ONIONS - Thanks Mo, Minot Staff
4 large vidalia onion(s)
4 Tbsp Instant Beef Bouillon
4 Tbsp light margarine or light butter
Freshly ground black pepper

Instructions: Prepare a fire in a charcoal grill or preheat oven to 350 degrees. Trim & slice from the top of each onion, and peel the onion without cutting off the root end. Using a potato peeler, cut a small cone-shaped section from the center of the onion. Cut the onion into quarters from the top down, stopping within 1/2 inch of the root end. Place 1 Tbsp of bouillon in the center of each onion, slip slivers of margarine or butter between the sections, and sprinkle with pepper. Wrap each onion in heavy duty foil & place the onions directly onto the hot coals. Cook the onions for 45 minutes, turning every so often. Or place in the oven.

To serve, place each onion in individual bowls because the onions will produce a lot of broth, which tastes like French onion soup.

4 servings, 2 Points each. If you use real butter it is 4 Points per onion.


cblessum on 8/2/2007