Ingredients

Summary

"Whole onions are stuffed with a chicken bouillon cube and a bit of butter, wrapped in foil and grilled to perfection. A sprinkle of cumin or garlic would add a nice touch."

Ready in 1 hr 15 min, Servings: 8

Directions

  1. Preheat grill for medium heat.
  2. Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
  3. Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.

Nutritional Information

Servings Per Recipe: 8

Amount Per Serving

Calories: 136

Reviews ( showing 1- 10 of 75 )

by SELEA

Reviewed on Jul. 15, 2005

I love this recipe - baked, grilled, or microwaved! I first learned the microwave version of this Vidalia onion recipe. (Using a melon baller, scoop top of onion. Fill cavity with beef bouillon granules, top with butter. Cover loosely, microwave about 4 minutes, or until tender.)

by Joel

Reviewed on Jul. 15, 2005

I made the following changes to this recipe; its not that I didn’t like this recipe as it was published, but I wanted more of a beef flavor in the onions so it taste more like French onion soup. Therefore, I made the following changes. I use Beef base instead of the bullion (about tablespoon for a medium size onion) this gives it more of an intense beef flavor like French onion soup, also mixed in some mozzarella cheese along with the soup base before placing it in the center, then topped it with the butter. It is imperative that the onions be wrapped tight with at least two layers of foil to insure the juice remains within the package when cooking.

by LauraF

Reviewed on Jun. 24, 2003

I've been making BBQ onions this way for years. They are AWESOME! I add a splash of white wine or Southern Comfort or whiskey or whatever sounds good before wrapping it up. The alcohol will cook off and leave an incredible flavor mixed with the boullion and butter. YUMMY!!!

by TchrJrHi

Reviewed on Jan. 25, 2004

These were awesome. I don't really like raw onions and I wanted something to make them taste good. This worked so well, and you can use it with almost anything. So....good. Can't wait till the next grilled dinner....Thanks for posting.

by TRACIEZODY

Reviewed on Jan. 25, 2004

These are really tasty - but be sure to use the BIG onions like the recipe calls for. I tried this the second time with smaller onions and they were so salty because of the bouillon.

by NJSS2000

Reviewed on Jan. 25, 2004

My hubby made this using beef bouillon instead of the chicken. He loves it!

by N1QU1TA

Reviewed on Jan. 25, 2004

I used beef bouillon and put the onions on the grill. They tasted like french onion soup and were absolutely delicious! I used medium sized onions and they only took about 20-30 min.

by Spaghetina

Reviewed on Jan. 25, 2004

What an amazing recipe! And SO easy. I didn't really believe that this would taste like french onion soup, but it really does. Just be sure your coals are really hot, because the onions will take quite a while to get really nice and soft. I tried doing some over medium coals with large onions and it took almost 2 hours. If you really want the french onion soup experience you can put the onion with the juice (and there is a LOT of juice) into an oven-safe bowl, add slices of french bread, top with cheese and throw it under the broiler until the cheese is melted. Alone, this recipe is fantastic though. I make it all the time now and it's always a hit!

by patty crocker

Reviewed on Jan. 25, 2004

These are fantastic, but I always use beef boullion for more flavor. I put them on the grill for about 45 minutes or until they caramelize on the outside. Tastes just like French Onion soup!

by LINDA MCLEAN

Reviewed on Jan. 25, 2004

Oh yeah, this onion and hubby's taste buds were doin' the tango! I only made one because the kids and I prefer our onions in the raw, but big daddy LOVED this with his london broil! Good job Linda!

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