My youngest came up with this a few years ago. She is home from UGA for a few days and tonight is Ribeye night. She loves onions. Since it's Vidalia season -
1 jumbo Vidalia Onion- peeled and half cored
Coarse ground black Pepper to Taste
1 pat of butter
½ a Beef Bouillon cube or powdered
1 tablespoon of Gorgonzola or Stilton Blue cheese
Take a Vidalia and peel, carve out a small divot on the bulb end , insert a pat of butter, put Bouillon cube or powder on top, cover with Blue Cheese. Sprinkle with Black pepper ( we use a lot). Wrap in foil. Cook on the grill at 350 degrees. Check for doneness. We like them falling apart.
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