One of my favorite camping recipes: Take a Vidalia onion, core it, but leave the bottom where the root was attached in tact. You’re trying to make a pocket in the center of the onion. Pour in some soy sauce, a little salt and pepper to taste, then triple wrap it with foil. Toss it in the campfire coals and cover it good. You can also triple wrap ‘taters and cook them in the coals, too. By the time your main course is ready the onion will be cooked to perfection. If you use real Vidalias it’ll be so sweet you won’t need desert.
More sugar in a good onion than an apple!
I’ll sometimes do pretty much the same onion recipe in the oven, but I use Dale’s steak marinade and a little butter instead of soy sauce. (Dale’s is soy sauce-based, if you haven’t tried it before)
The onions go great with a grilled steak. Now I’ve made myself very hungry... lol
BTW, if you marinade steak or chicken in a mixture of Dale’s sauce and pineapple juice, you end up with a great teriyaki marinade. I don’t marinade any meat in straight Dale’s for more than 4 hours or so because it is too strong.
HONEY GLAZED VIDALIAS / food.com / grower's recipe
Place 4 large peeled onion halves, cut sides down, in square baking dish, drizzle with tbl water. Cover with foil; bake 350 deg 30 minutes. Turn onions over. Brush w/ 1/2 of the Honey Glaze. Bake tender, uncovered, til tender, basting with rest of Glaze after 15 minutes.
HONEY GLAZE Mix 1/4 cup honey, tablespoon melted butter, teaspoon paprika, 1/2 teaspoon salt, 1/2 teaspoon curry powder, 1/8 teaspoon ground red pepper flakes.