I have absolutely no idea if this is the proper name for these. See, it’s not my recipe. I wish I had come up with it, but I didn’t. It’s been passed around, and around, and around. We got it from Jake’s dad, who got it from his fiancé’s sister. But, I think it fits. Unfortunately, because of this, I can’t really tell you where this originated from.

The first time we had these, Jake fell in love with them. He wanted to put them on everything. And, then, demanded we make them at our house. Sometimes he’s pushy like that. They are so good, I decided, this time, it was okay that he was being pushy. Thing is, this is one of those, recipes that's not really a recipe. I can show you the process, and you should feel free to use as much as you want. And, maybe, even play around with the ingredients.

What do you do with them? Anything your little heart desires. We’ve eaten them on hamburgers, smoked sausages on the grill, and with baked beans. We’ve even snuck a few, and just ate them plain.

Ingredients:

Vidalia Onions
Butter (or margarine)
Brown Sugar (dark or light – I used dark)

OR:



Peel onions.



Cut off one end.



With a knife, cut down one side, and then the other, but not all the way through.





Remove core.



So that I don't make a mess, I'm going to place my onion on some aluminum foil. Then I can wrap when I'm done.



Stuff butter (or margarine) inside onion. I'm pretty generous. I used about 2-3 tablespoons, or as much as my fingers scooped up.



Top with brown sugar, as much as you want.



Wrap in aluminum foil.









Place on grill for 30-45 minutes.





Open up and eat.