Vidalia Onions And Beef Bouillon On The Grill Recipe

How to make it

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• 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).