I received this recipe from three different Omas. Every Christmas, we prepare it and enjoy it. Chocolate hazelnut bars with a lemon frosting. They never endure.
| Prep Time: | 4 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 4 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 Vidalia onions
- 4 cubes beef bouillon
- 4 tablespoons butter
Instructions
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- Peel each onion, and core out the center. Drop a beef bouillon in the core of each onion, and cover the bouillon with 1 tablespoon of butter. Wrap 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, and the onion will burn.
- You can bake the onions in an oven preheated to 400 degrees F. Bake for 1 hour, or less if you don’t want them caramelized.
Nutrition Facts
| Calories | 156 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 949 mg |
| Sugars | 6 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
This is sooooo good! It takes like French Onion Soup! It will remain in my “favorites” and is a recurring dish at our house. Thank you!
Made per recipe with just a dash of brown sugar. Wrapped in tinfoil and baked in oven @ 325 for 2 hours as I had another dish in the oven with above setting. The onions turned out great.
Was great! I also used bouillon granules instead of a cube and a little minced garlic in each one…yummy
I almost only made 1 onion, so glad I made 2, or I would have had to fight my husband for it. They were so good! My husband put some provolone cheese on his when it was done, delicious!!
Delightful. Baked in oven at 400° for 1 hr., and upped it to 450° for an extra 15 min. Did two Vidalia onions – 1 w/ butter per recipe and the other w/ balsamic vinegar substituted for the butter as suggested by at least two reviewers. Follow the recipe for a richer tasting dish, and it receives a 5* rating. The one w/ balsamic vinegar gets 4*. I experimented w/ Tiger Sauce on a portion, and next go round may add that in the cored out center w/ a pat of butter. If you like caramelized onions, give this a try!
this is just as delicious as everyone says … my new low-cal sub for french onion soup! do yourself a huge favor and use a bouillon without MSG (it’s the primary ingredient in most commercial brands and eeeeew, who needs a big chemical hit?). I used a wonderful natural beef soup base and savored every delicious bite. in the regular rotation!
I tried this, it was easy and was very good.
Been making these for about 15 years now, since a friend’s father introduced them to me. My wife call’s them Randall Onions, after me. We use any type of onions we have on hand. Keep them on the grill for around an hour and they are always a hit, whether we are grilling for just ourselves or for friends. There is never anything left of these. Guess we are not making enough 😉
Made recipe exactly as stated except used beef base instead of beef bouillon. (some readers stated the bouillon was gritty) Note: 1 tsp of beef base equals one bouillon cube. Great recipe!!
WOW What a hit. Served it with Grilled Beef tenderloin from this site. Very good. thanks
I found you can use any onion you want…. They are delics!!!!! Can also use chichen instead of beef!!!!
use much less bouillion
This was pretty amazing.I changed nothing and they were delicious!Thanks for sharing!
I used only two onions, sprayed the bottom of the foil with Pam and added some minced garlic. I poked some holes in the foil to allow steam to escape. Delicious – tastes just like french onion soup.
Delicious. Thanks Kate for another keeper.
Cooked these in the oven wrapped in foil for about one hour. Tasted like french onion soup! Very tasty!
I tried this, loved it, and have now been using it every time we cook out and in the oven in the winter! Everyone who has tried it has liked it and it is a summer cook out staple! Even my 12 year old daughterl like it!!!! DELICIOUS!!!!!!
My hubby and I have used this recipe every time we have grilled out for years, and we’re not exactly huge fans of onions. The only thing I do differently is to use bouillion granules instead of cubes. Works well with all kinds of onions. *Be sure to double-wrap these so all that yummy butter doesn’t drip out*
Taste wise, DH rated this a 3 (onions aren’t my thing unless they’re an accent to a dish, rather than THE dish). He said that it was good but he could never eat more than two bites. I never really told him what it was, just plopped it down in front of him- the words “french onion soup” may have come up- and not from me. After reading the reviews (just before writing this) and knowing what I do about how it was cooked- I think it never caramelized, or at least it didn’t fully. Our grill was on the fritz & wouldn’t get nice and flamey. I may try again some time when I have high heat 🙂 and a few more people to test it on.
Excellent. Presents well and everyone raved.
I loved it, great flavors, simple to make, a perfect side dish for a grilled steak.