The Childers Method Vidalia Onion

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The Childers Vidalia

One of my favorite snacks when they’re in season, a properly prepared Vidalia onion can (and should) be eaten by itself as an appetizer or snack.  It is less oniony than it is savory.  You have to eat one for that to make any sense.  This is the method taught to me by David Childers of Savannah, Georgia.

Obtain a medium sized Vidalia onion, roughly 6″ in diameter.  Bigger works, as does smaller.  This recipe assumes an average six incher.

Remove one layer of skin and lop off top and bottom, leaving a hocky-puck shape.  Insert a knife diagonially at the edge of one end and rotate the onion while keeping the knife in place.  This effects a cone, which is removed and set aside.

Put one beef bouillon cube in the crater.  Place a cube of butter (more than a tablespoon, but less than two) inside the crater and place the cone of onion on top, but upside-down such that it becomes a pyramid.  See photo.

Salt and pepper into a microwave-safe bowl and nuke it on high for 4 to 5 minutes, or until the onion is soft and translucent but not liquefied.

Remove after heating (careful, bowl will be hot) and slice/dice the onion, thoroughly mixing the melted butter and mostly-disintegrated bouillon.

Enjoy with a fork.