Living 2 Eat |

I love the great variety of food found in my native South — everything from German cuisine to Cajun and Creole to the wonderful spices of Afro-Caribbean cooking.

Chef Rick

Chef Rick’s Southern Cooking

Grilled Vidalia Onions

1 medium Vidalia Onion (per person)
1 cube Beef Bouillon (per onion)
1 tablespoon butter (per onion)
Parmesan Cheese

Peel and core onions.

Insert 1 beef bouillon cube into onion, and add 1 Tbsp. butter in center. Also, insert 1 ice cube. Sprinkle generously with Parmesan cheese.

Wrap in heavy duty or doubled aluminum foil. Allow small opening to vent. Grill approximately 30 minutes or until tender.

NOTE:  Chef Rick has an awesome website, click here!