Directions:
- Peel Vidalia and scoop out middle leaving a hole the size of a quarter through entire Vidalia. (I would not brake through he bottom of the onion so flavor stays in the onion).
- Place Vidalia in baking dish.
- Inset bouillion cube in bottom of hole and fill the rest with butter.
- Wrap vidalia (with bouillion and butter inside) loosely in plastic wrap and cook on high for 7-9 minutes.
- Be careful when removing plastic wrap from cooked Vidalia.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.32 Kcal (294 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1547.04mg | 64% | |
| Potassium | 375.04mg | 8% | |
| Total Carbs | 5.86g | 2% | |
| Protein | 11.72g | 23% | |
| Calcium | 23.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 12 Kcal (50 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 264mg | 64% | |
| Potassium | 64mg | 8% | |
| Total Carbs | 1g | 2% | |
| Protein | 2g | 23% | |
| Calcium | 4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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