Grilled Onions

I didn’t pay enough attn or plan ahead. So I did a very large onion on a charcoal grill with minor tweaks to my taste. I love onions in almost any dish, but I don’t really think of eating an entire onion. My steak was done, my grilled green beans were done. I still had 30 minutes left on the onion… dang. So I ate what was ready. Anyway, I was full when they were done, but decided that I had to try it warm off the grill. I ATE… the whole dang thing! Thanks for the ideas and recipe!

Outstanding, I accidentally left them in the coals a little to long. No they did not burn, but sweated down into the most delicious onion soup. Made it the second time and still turned out great, this time the onion was soft and great.

Haha. We tried this. Use beef instead and baked in the oven. Family loved it. Yep. Taste like French onion soup with the beef. Awesome.

Absolutely delicious!! I microwaved the onions and wrapped in plastic wrap and put in a bowl because the plastic leaked. Served the onions over broiled steak and it was fantastic! Next time I want to try over a grill to get some browning on the onions.

A great alternative to my standard grilled onions. next time, I’m gonna try using beef bouillon and mozzarella.

OMG!!! I threw 2 on the grill & literally forgot them while inside doing other stuff. Then, surprise, we ended up having 6 extra people for dinner. There was almost a brawl over these. Fabulous! Easy! And very forgiving if you’re forgetful, lol. Make extra!!!

I substituted a veggie cube for the chicken cube. I would seriously eat these every single day of my life if I could. Every. Single. Day.

This recipe was a complete surprise!! it looked good, but when I tasted it I couldn’t believe the party going on inside my mouth. It is definitely worth a try. This is going to be a regular item in my menu planning from now on.

3-16-2017 Again, I cooked these in the oven, this time at 350 degrees for 45 minutes. They were not done, but we ate them anyway. Next time, I’ll try 400 degrees for 30-45 minutes. 6-21-2016 Because of circumstances, I cooked this onion in a 400 degree oven for 1 hour…which was too long. Next time I would cook it at 350 degrees for 30 minutes and see what it is like at that point. This was good…just too soft. I believe I would prefer it a little firmer. Using a metal melon baller/cookie scoop worked perfectly for hollowing out the onion. I used 1 tsp. Better than Bouillon rather than a bouillon cube because it’s what I use. The onion needed a little more salt, especially on the outer layers.

My hubby cooked this on the grill, exactly 1 hour and it was perfect! My kids & their spouses loved it.=)

My parents did these years ago! A family staple to a grilled steak dinner.

I love these- so tasty and easy. I would give it a 5 star if it had beef bouillon instead of chicken. I also added a dash of wistershire sauce – yumm. I like another reviewers comment to add a shot of bourbon- bet that would be great- I’ll try it next time. Another helpful tip from a reviewer was to use a melon baller to make the cavity large enough.

I liked these. Like many others I used beef bouillon and some garlic salt and baked them in foil in the oven. I used a baseball size (hard ball) onion and 30 minutes at 325 was not enough. Next time I did 60 min at 350 and they were perfect. . The hollowed out ‘well’ inside the onion needs to be pretty good sized for the bullion, garlic and butter.

Onion lovers UNITE! These were absolutely amazing. Made the whole neighborhood smell good. Even the neighbors were like “what is that?!” This has a taste similar to French onion soup, slowly simmering all day. Very moist & buttery. Used small white onions and only needed to cook about 35 min really. Tonight we are going to use HUGE vidalias. Wondering if cilantro would be good stuffed in these as well. Will try sometime. We will definitely keep this recipe as it puts onions on a pedestal & we love onions. Will share with friends. Thank you for sharing:)

Used chicken Better Than Bouillon low sodium,made crosshatch cuts as others suggested, splashed in a little Pinot Grigio, tossed them in the smoker for the last 2 hours with a roast. Came out a little more mooshey than I would have liked. Awesome doesn’t quite describe how good they were! Just might make them for every Sat. night campfire, but cook them less. Will try beef bouilion sometime. Thanks so much Linda!

I quartered the onion then add three tbsp butter then sprinkled top with creole seasoning then put in foil on grill only takes 45 minutes

I too have made these for years with one small difference. If I am serving them with beef I use beef boullion. I only use chicken boullion with poultry. I also use granules instead of cubes, I think they dissolve and spread the flavor through the onion better than the cubes. Thanks for sharing your recipe. Oh, in the winter I bake these in the oven. Works just as well.

Made these tonight. As others have done, I used low sodium beef bouillon (actually the “Better than Bouillon” reduced sodium.) I also added 2 T of Jack Daniels to each. Also, double wrapped them in heavy duty foil. They were delicious! I wouldn’t go as far as saying French Onion Soup, but they were a perfect accompaniment to my grilled steaks.

My dad has been doing this forever, it’s amazing. We’re use vidallia onions usually and a beef bouillon. Wrap it up like a Hershey kiss. Serve over a nice steak, pouring the juices all over it. Yum!

Two Words for when you make this… YOU’RE WELCOME!

i made this for bf since he was already grilling some mojo chicken.. i scaled it down to one red onion, a veggie bouillon cube and about a tbsp of margarine.. he really enjoyed it.. ty for the recipe