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I substituted chicken bouillon for the beef bouillon once and liked the change of flavor.
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 Ann from Richland, WA
Walla Walla sweet onions are a delicious seasonal treat. We like to add them to our BBQs. These go great with steak, chicken, salad or on its own. Vidalia onions are also good prepared this way, but nothing beats Walla Walla.
Peel them after cutting the top and bottoms so they are flat (important) and wrap them in regular, not heavy duty, aluminum foil. I generally place them on the grill first when I am barbecuing other meats since they may take more time than other BBQ, but sometimes only do the Walla Walla Sweets.
Turn them about every 10 minutes being careful not to rip the foil (e.g. use gloves and do it by hand), for a total cooking time of 30 minutes depending on size. They should be slightly "squishy" when done. Serve by unwrapping whole into a desert dish per individual and eat with a steak knife and fork.
Peel the onion(s). Cut into 3/8 inch slices. With a pastry brush, coat onions with the barbecue sauce and let sit 30-45 minutes. Preheat your grill pan (I use my 2-burner stove-top grill pan). Grill onions on both sides until tender-crisp.
This recipe is very easy and tasty with fried chicken.
By Alice from Houston, TX