Marinated & Roasted Vidalia Onions



  • 1 cup water

  • 1 cup apple cider vinegar

  • 2 tbsp brown sugar

  • 2 tsp fresh rosemary chopped

  • 1/2 tsp kosher salt

  • 1/4 tsp black pepper

  • 1 pinch red pepper flakes optional

  • 4 Vidalia onions


  • 4 tbsp butter, cut into 8 slices
  • 1 tsp fresh rosemary
  1. Mix marinade ingredients in small bowl and pour into a baking dish that will hold all 8 onion halves. I used 9×13 baking pan
  2. Trim the end of onions and cut horizontally (leaving skin on) and place cut side down in marinade.
  3. Marinate overnight covered in refrigerator.
  4. Preheat the oven to 400°F. Flip the onions over in the marinade.
  5. Top each onion with 1/2 tablespoon of butter and sprinkle on the remaining rosemary.
  6. Roast uncovered in the oven for 1 hour or until golden brown and tender.
  7. Remove from the oven, spoon sauce over the top and sprinkle with fresh herbs if desired.
  8. Remove outer skins before eating.