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Grilled Vidalia Onions

Grilled Vidalia Onions

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You'll think you've died and gone to BBQ heaven if you love Vidalias!! These go with anything.

Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1472 mg
  • 59%

Based on a 2,000 calorie diet


  1. Preheat an outdoor grill for low heat and lightly oil the grate.
  2. Cut the onions into 1/2 inch slices. In a large bowl, combine the onions with the dressing, cover and marinate in the refrigerator for at least one hour.
  3. Cook over low heat, turning once, to desired tenderness. Apply more dressing, if desired.
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We LOVED these onions! I know. Just two ingredients. But when you are grilling, these work out just perfectly. I served these with Juicy Chicken from this site and sticky rice (Calrose). This was a yummy dinner, and we'll look forward to leftovers tomorrow either for lunch or for dinner.

Arizona Desert Flower

I halved the recipe as there would only be two adults. I also marinated only 30 minutes as the natives were restless. These onions were fabulous. I cooked them on the upper rack until my steak was nearly done, then I cranked up the side of the grill these were on and put them on the lower burner to carmelize. This is an absolutely FABULOUS addition for steak, fajitas or even salads. This goes with my 'tossing something on the grill' meals now! THANKS!


We love these! I usually marinate them overnight with great results~YUMMY! Thanks for sharing. :)