These are mouth-wateringly good, melt in your mouth good! They can be prepared in the oven or on the barbecue. Even our friends who don’t like onions enjoyed these! You should serve 1 sizable onion per every two individuals, in my opinion. You might wish to prepare extras because some people prefer to have an entire onion to themselves. Although we rarely have any leftovers, these are very tasty warmed up the next day!
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 large Vidalia or sweet onion, peeled and cut into large wedges
- 2 tablespoons softened butter
- 1 teaspoon beef bouillon granules
- 1 pinch garlic salt and pepper to taste
Instructions
- Preheat an outdoor grill for medium heat.
- Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.
- Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning.
Nutrition Facts
| Calories | 169 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 3 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 474 mg |
| Sugars | 7 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I made these in the oven, as other reviews suggested. 40 minutes @ 400 degrees. I used minced fresh garlic instead of the garlic powder. They turned out great, and we will definitely be making them again.
I have made these in the oven and on the grill. I place onions in foil , bake or grill for for about 40 minutes or so.
These are soooo good! Taste as good as they smell cooking!
While they were delicious once finished, they took forever.
Yummy! That is the only word needed when describing these! Used these on top of my pork chops but honestly could have eaten these all by themselves!
This is a simple method for caramelized onions. I don’t think the beef granules added much, so I will probably ignore adding that next time; and I sliced the onion in thin slices so it would cook up quicker. The onions turned out perfect.
Very flavorful. Definitely needs 45 min or more on the grill.
Lordy! These are goooooooood!
Mine turned out really soggy and I have no idea where the “caramelized” description comes from. The flavor however was really good, and SO perfect on top of a nice juicy steak. So next time I will try using less butter, a little brown sugar or corn syrup to get the caramelization, and make sure to watch the time….. I have tried recipes like this before and never had luck because they would never get tender enough so I couldn’t believe I could overcook an onion on the very top part of the grill for only an hour.
I am in love with these. They turned out great in the oven when I made them. Take about an hour though. Great with steak!
An easier way to the same result is to put unpeeled smallish yellow onions directly on the grill. Turn occasionally to keep from burning. When soft, remove from grill, squeeze them out of their skins, add seasoning of choice and serve. Fabulous!
Delicious! I did use olive oil instead of butter, and garlic powder instead of garlic salt. What a great flavor with the beef bouillion. Grilled and served with grilled London broil. Used vidalia onions and cut the nice and thick to withstand the grill. Thanks!
Just delicious! I didn’t have any beef bouillon so left it out. I started these in the oven and finished on the grill. Cooked for an hour and they turned out perfectly! Were great with our steaks!
Made just as directed. This is a keeper.
Excellent burger topping!! Here are the things I did differently . . . 1. DIDN’T GRILL THEM! I didn’t have the 40 minutes so I cooked them in a pan on the stove top. 2. Heated some oil in a pan on medium heat (not too much though – maybe about 1 tbsp?). 3. Added 1 cup of chopped onion. Don’t really remember how long I cooked them for exactly. Maybe 10 minutes or until slightly soft. 4. Added in 1 tbsp butter and 1/2 tsp of beef bouillon granules (which was about 1/2 a cube for me). 5. Sprinkled with garlic POWDER and pepper. The bouillon is already pretty salty so just start there and add salt to taste. 6. Turned to low-medium and cooked/stirred until ready to use (probably less than 25 minutes)!!
Me and husband totally loved.
Great with grilled steak! I leave my onion bascially intact just cutting an “X” into it and peeling it back slightly. I used minced garlic instead of garlic salt because of the saltiness of the beef bouillon. Be sure to poke holes in the foil to allow the steam to escape or you’ll have a soupy mess on your hands.
OMG these were awesome! Super sweet and they melted in your mouth. I highly recommend.
Delicious! I put them on pork chops and everyone loved it!
WOW! These were fantastic!! I started these on the grill, but the gas ran out so finished them in the oven. They were so flavorful! Made exactly as directed. Smelled like french onion soup when I opened the foil. My family devoured these alongside their steaks. Thanks for this GREAT recipe! I will cook these everytime we make steak!
Packet was on fire after 20 minutes. We’re pretty handy with the grill, so I don’t know what went wrong.