Recipe
Vidalia Onions And Beef Bouillon On The Grill Recipe
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Krumkake / All my dishes 2 years, 2 months ago
We make this several times a week when Vidalias are in season. It makes a great side dish on its own, or creates a very tasty and easy onion soup by adding a few other ingredients after it's baked.
Prep:10m Cook:45m Servings:4
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 Krumkake |
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Fans
- 4 large Vidalia onions
- 4 Knorr extra large beef bouillon cubes (these are worth buying – they’re the best for this recipe!)
- 4 tablespoons butter
- 4 cloves of peeled garlic, each clove cut in half
- heavy duty aluminum foil (a must!)
- garlic croutons, optional
- grated swiss cheese, optional
Directions
- Peel onions without cutting off the root end; cut off about 1 inch of the top of the onion.
- Removing as little as possible, cut the root end into a nice flat surface so the onion will remain upright while cooking.
- Using a potato peeler or knife, dig a small cone shaped section from the center of each onion (be careful not to cut through to the root end!).
- Cut the onion into quarters from the top down, stopping within an inch of the root end. Place a bouillon cube in the center of each onion, and place chunks of butter around the bouillon.
- If you are using the garlic, place 1 half in each of 2 quartered sections of the onion.
- Wrap each onion separately in heavy duty aluminum foil. Seal the foil well so moisture can’t escape during baking, letting the yummy broth evaporate. Place the foil packages directly on the grill grate, or in a baking pan in a 425 degree oven. Bake until onions are soft, about 45 minutes to 1 hour.
- To serve, place each onion in an individual bowl and open foil package (don’t burn yourself with the steam!). Remove onion and all the broth from inside the foil. Serve warm.
- To create instant onion soup, carefully open the tops of each foil packet when onions are done, throw in some croutons and top with grated swiss cheese, then place the opened packets back on the grill (or in the oven) and continue to cook until the cheese melts (this should only take a few minutes).
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Average score: 4.9 / 5
No. of ratings: 22
No. of ratings: 22
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edensong 2 years, 2 months ago said:
This sounds easy and very yummy!
momtaylor 2 years, 2 months ago said:
Sounds great to me.
I bake onions and anything else on the grill or an open wood fire. Try wrapping a slice of bacon AROUND the onion before sealing it in foil. Gives it just a touch of flavor but helps keep all the 'moisture' in the onion.
chefmeow 2 years, 2 months ago said:
Yummy. This sounds magnificent. Can't wait to try.
irishmama 2 years ago said:
This is SO tasty and SO easy. The best part is the part of the onion closest to the grill that gets slightly blackened but is still carmely. Oh, it's divine!
magflower 2 years ago said:
I KNOW how good grill-baked onions are..I do one stuffed with whole garlic and rosemary butter and it's a killer. This one is gonna rock.
absinthebride 1 year, 11 months ago said:
This looks fantastic!
dixiejet 1 year, 11 months ago said:
Krum,you've done it again ! This will go on the grill the next time we fire her up...
recipediva 1 year, 11 months ago said:
MMMm!!!!!
bohemia 1 year, 11 months ago said:
This looks good, but why is it tagged vegetarian? Beef stock is very, very much not vegetarian.
knwalter 1 year, 10 months ago said:
Wow, can't wait to try this! Sure am glad it's still grillin' time!!!!!
doulakaren 1 year, 10 months ago said:
I agree with bohemia -- if beef was a vegetable, it would be a good vegetarian dish!
recipediva 1 year, 10 months ago said:
I forgot to save this one. It bothered my all day where I saw this recipe! LOL, I knew to look under you first! lol Presto! Hope all is well with you.
recipediva 1 year, 9 months ago said:
Made this. It was so easy and so good. I had made so many of them that I saved all the onions and broth. When I wanted leftovers I took out the onion poured on some of the broth and added more beef broth and cut up the onion and added the french bread and cheese it was delicious! I have made Martha Stewarts onion soup recipe and this beats it hands down. And in no time. Marthas took me all damn day and did not have a taste I like! thanks for this great great post! I recommend you always make extra! Soup was so good as it has been fallish weather. Thanks Sally!
organicmama 1 year, 9 months ago said:
No matter what, you are going camping with me!
mao65 1 year, 7 months ago said:
Since I am crazy about onions, this is right up my alley! Thanks
henrie 1 year, 6 months ago said:
I've always wanted this recipe, now I have it - Thanks GF.
turtle66 1 year, 5 months ago said:
Yum
cabincrazyone 1 year, 5 months ago said:
Gad-zooks! This sounds great! I love those vidalias. As soon as they're in season I'm doing this. Thanks.
dtour 1 year, 4 months ago said:
Going on the grill now!
pleasantvalleycabins 1 year, 2 months ago said:
Wow, how easy and it really did make a nice bowl of French onion soup. I did have to add some heated broth to the bowl, but just scooped the onions into the bowl, sprinkled with some tasty croutons and a slice of Swiss, broiled and oh my, how easy was that. We had a bowl of soup and Henrie's Blue Ribbon Burger, what an easy and tasty dinner. Thanks so much for sharing.
mjcmcook 11 months, 4 weeks ago said:
Hello....
All I can say...is....
OH....MY....MY....MY...!
This the Greatest sounding recipe for
Baked/Grilled Onions I have ever read...!
...Thanks for sharing...."5" FORKS !!!
....mjcmcook....
dmajor 11 months, 3 weeks ago said:
Totally yummy! I love grilled onions and this looks so great! Thank you. I am going to try this out the next time I fire up the grill! You have my 5!
twizzler 11 months, 3 weeks ago said:
I can not wait to try this!! I love onions and this sounds so yummy!! It's like a snack before the snack!! Psssst! I'm a breadaholic too!! Thanks!!
sporadiccook 6 months, 1 week ago said:
That looks SO good...definitely gonna bookmark it. I love grilled onions,and onion soup, so it's gotta be a winner!
meals4abby 6 months, 1 week ago said:
My mouth is watering! Looks and sounds sooo good! Thanks so much for sharing.
chef_irish 5 months, 3 weeks ago said:
I Keep Eye Balling This Hopeing I Can Just Taste It and Nope It Won't Come Through the Screen...So I'm Going to Have to Make It....Yuuuummmmmy!!!! I Love Onions Alot!!! High 55555555555555555555
sparow64 4 months, 1 week ago said:
HOW on Earth did I MISS THIS????? We will LOVE it! On the menu next weekend!!!!
harley7 4 months, 1 week ago said:
Can't wait for Vidalia's to come in season to try this one! Sounds SINFUL!!!
kmsmith 4 months ago said:
I was getting ready to go grocery shopping and thought I would scroll through my friends recipes and see if there was anything I wanted to try this week. This looks fabulous and its on my menu.
cabincrazyone 2 months, 2 weeks ago said:
I made these last season and somehow never told you. They're wonderful.
I can't wait until Vidalias are in season again!
I'm going to try Momtaylor's idea of wrapping a bacon slice around it.
cabincrazyone 1 month, 3 weeks ago said:
One of the happiest things about spring is finding vidalias in the produce section!
I had to tell you about this year's first vidalia on the grill. My only deviation from your recipe was three shakes of worcestershire. I added a bit more water after it came off the grill, to make a soup. I shook on some parmesan and tossed in a few croutons. This is the most fantastic onion soup I've ever eaten. It's not too salty, there's no bouillon flavor. It makes the very best French onion soup taste like a bovine salt lick.
dmajor 1 month, 1 week ago said:
Love the sound of this! I adore onions and this is making my mouth water! Thanks and high5/ I like the other suggestions but like the idea of adding some mushrooms in here! yummy!
cabincrazyone 1 month, 1 week ago said:
Just for the record, I made this with a slice of bacon in it, as commented on somewhere in the foggy past. It's good, but I like it much better without the bacon.
Just for posterity I'd like to add that I made it in an aluminum three qt pan, covered. I wrapped it in foil, as it should be, and put about an eighth inch of water in the pan. Kept the burner at low-med (3 on a scale of 1 to 10) for one hour.
lasaf 1 month, 1 week ago said:
Geez Sal it looks like you have a few groupies. My oven just went out, so I was looking for things to make on the grill. I am sure that I have found a keeper. Thanks to you and CC1.
sandysunshine 1 month, 1 week ago said:
I hope the grocery store still has Vidalias so I can try this!!
pat2me 3 weeks, 3 days ago said:
We love vidalias.......my grandson will especially like this one!
Thanks for posting!
trev 3 weeks, 2 days ago said:
Good on you KrumKake! I'll make these tonight to take to the usuall Friday night gathering. These will shorly be great amongst what the others usually bring along. Short on the prep time is also going to be a bonus. Thanks heaps!
a1patti 15 hours, 7 minutes ago said:
Sounds Awesome!!