this is not hard to do even if you’re not much into cooking: slice those guys thick (this is the only place you can go wrong, you want enough onion that the outside takes a char while the inside carmelizes, too thin & it’s all char), dap them in some olive oil, salt, pepper, oregano, to taste
As someone from the area where they're grown, please remember that Vidalia is a redneck town in one of the most rural parts of Georgia. Please don't pronounce them like a fancy French onion. It's VIE-DAY-yuh or VIE-DALE-yuh.
Drives me crazy when TV cooks say vuh-DALL-yuh.
