6 Large Vidalia onions, peeled18 Tbsp Sweet BBQ sauce2 cups Chicken Stock
Sliced Green onions to Garnish
Slice off both ends of the onions so it will sit flat. Hollow out about 1 in bowl from the sprout end of the onion. Put 2 Tbsp BBQ sauce in each of the hollowed ends.Place the onions on the bottom of a disposable aluminum pan and add one cup of chicken stock to the bottom of the pan. Cook on a covered grill at approximately 300 degrees for 1 hour.After 1 hour, your onions should begin to soften and absorb the BBQ sauce. Add another cup of stock to the bottom of the pan, slice the onions into quarters and drizzle with fresh BBQ sauce. Return to grill for another hour.
Remove from heat and transfer to serving dish, keeping each quarter onion intact. Garnish with fresh green onions and enjoy warm!
Adapted from the Vidalia Onion Committee
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This recipe was most recently featured in
Boston Organics Newsletter No. 22 of 2014.