Ingredients

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).

Reviews & Comments 43

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  • helewes 4 years ago
    Heck...how did this get by my eagle eyes? ;>)
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    " It was excellent "
    merlin ate it and said...
    Wow. Elegance in simplicity.
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  • helewes 4 years ago
    I am going to make these soon Krumkake. They sound so tasty. I'm going to try it both ways:>) Happy New Year !!!
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  • foodspice 5 years ago
    this onion recepie sounds wonderful - i bake onions in several diferent spices so will try this one too - love those onions.
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    " It was excellent "
    californiacook ate it and said...
    Realize this is an older post, but these look Great! Thank you for sharing the recipe.
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    " It was excellent "
    a1patti ate it and said...
    Sounds Awesome!!
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    " It was excellent "
    trev ate it and 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!
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    " It was excellent "
    pat2me ate it and said...
    We love vidalias.......my grandson will especially like this one!
    Thanks for posting!
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  • sandysunshine 5 years ago
    I hope the grocery store still has Vidalias so I can try this!!
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    " It was excellent "
    lasaf ate it and 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.
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    " It was excellent "
    cabincrazyone ate it and 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.
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    " It was excellent "
    dmajor ate it and 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!
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    " It was excellent "
    cabincrazyone ate it and 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.
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    " It was excellent "
    cabincrazyone ate it and 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.
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  • kmsmith 5 years ago
    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.
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    " It was excellent "
    harley7 ate it and said...
    Can't wait for Vidalia's to come in season to try this one! Sounds SINFUL!!!
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    " It was excellent "
    sparow64 ate it and said...
    HOW on Earth did I MISS THIS????? We will LOVE it! On the menu next weekend!!!!
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    " It was excellent "
    chef_irish ate it and 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
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    " It was excellent "
    meals4abby ate it and said...
    My mouth is watering! Looks and sounds sooo good! Thanks so much for sharing.
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    " It was excellent "
    sporadiccook ate it and said...
    That looks SO good...definitely gonna bookmark it. I love grilled onions,and onion soup, so it's gotta be a winner!
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