Grilled Whole Onions

I substituted chicken bouillon for the beef bouillon once and liked the change of flavor.


  • 2 Vidalia onions
  • 2 cubes beef bouillon
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  • 2 Tbsp. butter, softened


Preheat grill to medium heat. If not using non stick foil, lightly grease the grill.

Peel each onion, slice off the small top portion, core out the center about 2/3 of the way down towards the bottom of the onion, drop a beef bouillon in to the core of each onion, cover each bouillon cube with 1 tablespoon of butter and wrap each onion tightly with aluminum foil.

Cook on grill for 30 to 60 minutes, or to desired doneness. Be careful not to puncture the aluminum foil or the juices will drip out which could cause the onions to burn and will definitely reduce the final flavor.

By Deeli from Richland, WA


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