Vidalia Onions And Beef Bouillon On The GrillFrom krumkake 10 years ago
- 4 large vidalia onions shopping list
- 4 Knorr extra large beef bouillon cubes (these are worth buying – they’re the best for this recipe!) shopping list
- 4 tablespoons butter shopping list
- 4 cloves of peeled garlic, each clove cut in half shopping list
- heavy duty aluminum foil (a must!) shopping list
- garlic croutons, optional shopping list
- grated swiss cheese, optional shopping list
How to make it
- 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).
The Cookkrumkake Chicago Suburbs, IL
The Rating26 people
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!irishmama in Chesterfield loved it
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.magflower in Atlanta loved it
Wow, can't wait to try this! Sure am glad it's still grillin' time!!!!!knwalter in Paulsboro loved it