Onions on the Grill

YUM!

This recipe comes from Paula Deen's  The Lady and Sons, Too! cookbook.  Her title for the onions is "Saturday Night Vidalia Onions".  I've been making them for years and was telling a dear friend about them and how good they are.  I don't have any Vidalia onions, but I do have Texas Sweet ones.  This recipe is especially fun because the onions, once cooked, taste like a delicious onion soup!!  If you've never tried this recipe,  please do so this grilling season.  You'll be glad you did!

1 large sweet onion, per person
1 T. butter, per onion
1 beef bouillon cube, per onion

Prepare grill.  Trim a slice from the top of each onion and peel the onion without cutting off the root end.  Next, cut a small cone-shaped section from the center of  the onion.  Cut the onion into quarters from the top down, stopping within a half inch of the root end. 

Place a bouillon cube in the center , slip slivers of butter in between the sections and sprinkle with pepper.  Wrap each onion in a double thickness of heavy-duty foil.  Place the onions directly onto the hot grill for 45 minutes, turning every so often. 

These can also be baked in a 350 degree oven for 45 minutes.

Serve in individual bowls because they make a lot of broth, which tastes, surprisingly,  like french onion soup!!!
YUM!!

I am sharing with:
Mix It Up Monday!
On the Menu Monday
Your Cozy Home Party
The Bunny Hop
Full Plate Thursday
Foodie Friday
Link & Greet Party
Seasonal Sundays