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Grilled Vidalia Onion with Orange-Honey Vinaigrette


  • 2 large (about 1-1/2 pounds) Vidalia Sweet Onions
  • 1/4 cup orange juice
  • 1 tablespoon olive oil
  • 2 teaspoons red wine vinegar
  • 1-1/2 teaspoons honey or brown sugar
  • 1/2 teaspoon salt
  • a pinch of ground black pepper


Preheat outdoor grill or broiler and cut Vidalia onions into in 8 (1/2 inch thick) slices. Prepare the dressing by combining orange juice, oil, vinegar, honey, salt and black pepper in a small bowl.

Place onion slices on a grill or broiler pan. Grill until slightly softened and golden brown, about 3 minutes; turn and cook until tender, about 3 minutes longer. Spoon half of the dressing over the onions and remove from grill.

Serve on a bed of spinach leaves topped with chopped tomatoes and drizzled with remaining dressing.

Adapted from Morris Farms