Baked Vidalia Onions

Ingredients

• 1 small Vidalia onion per person
• 1 garlic clove for each onion
• 2 teaspoons of butter for each onion
• 2 teaspoons of balsamic vinegar for each onion
• Kosher salt and freshly cracked black pepper, to taste
• Cajun seasoning (like Slap Ya Mama), to taste, optional
• 2 slices of bacon for each onion

Instructions

1. 1

   If preparing in the oven, preheat oven to 350 degree F.

2. 2

   Trim and peel the onion but leave the root intact. Cut a very thin sliver off of the root end if you need to level the onion. Cut a 1-inch core out of the top of the onion; reserve scraps for another use.

3. 3

   Peel the garlic and cut into slivers; stuff into the onion.

4. 4

   Place onion onto a square of heavy duty aluminum foil large enough to wrap the onion and enclose the top.

5. 5

   Drizzle onion with the balsamic vinegar, place the butter into the center of onion, and season lightly with salt, pepper and Cajun seasoning.

6. 6

   Wrap onion with one slice of bacon, then the other, securing with a toothpick if needed. Seal foil tightly around the onion.

7. 7

   Place onto a hot grill or bake on a tray in a preheated 350 degree F oven for 1 hour.

8. 8

   Carefully open the tops of the packets and return to the oven for 20 minutes, to crisp the bacon.

9. 9

   Serve as is in the packets, one per person, or use a spatula to remove onion to a serving platter. Cut larger onions into quarters. Pour juices over the top and serve.