Ingredients
4 large sweet onions (like Vidalia), peeled and tops trimmed
1 stick (1/2 cup) unsalted butter
1 tablespoon Cajun seasoning (or seasoning of your choice)
1 tablespoon chicken bouillon paste or 1 cube
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, for heat)
Fresh parsley, chopped (for garnish)
Water (enough to submerge onions halfway)
Instructions
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Prepare Onions: Using a paring knife, core the top of each onion to create a small well for the butter and seasonings. Place onions, cut-side up, in a large saucepan or deep skillet.
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Make the Seasoned Butter: In a small bowl, combine softened butter, Cajun seasoning, bouillon, garlic powder, onion powder, paprika, black pepper, and red pepper flakes. Mix until well combined.
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Stuff and Boil: Scoop a generous tablespoon of the seasoned butter mixture into the top of each onion. Pour enough water into the pan to reach about halfway up the sides of the onions.
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Simmer: Cover the pan and bring to a simmer over medium-low heat. Let the onions cook for 45–60 minutes, basting occasionally, until tender and infused with flavor.
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Serve: Transfer onions to a serving dish, spoon over some of the buttery broth, and garnish with chopped parsley. Serve hot as a side dish to grilled meats or roasted veggies.