- 4 large sweet onions
- 4 teaspoons beef bouillon granules
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons butter
- 4 teaspoons white wine or beef broth, optional
- Peel onions; cut a thin slice from tops and bottoms, allowing them to sit flat. Carefully cut and remove a 1-in. core from centers. Quarter each onion, cutting to within 1/2 in. of bottom. Place each on a double thickness of heavy-duty foil (about 12 in. square).
- Fill cores with bouillon and seasonings; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly.
- Prepare grill for indirect heat. Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Grilled Sweet Onions
"I read the reviews about the salt, and realized that not only does the bouillon have salt, but so does butter...then there's the added salt. I am cooking for one (me) and so I used one sweet onion, 1 tsp bouillon paste, a drizzle of olive oil, pepper and thyme. I totally forgot the wine. I baked mine for almost an hour, and it turned out so delicious. It's like French onion soup without the broth. There was a bit of juice from the packet, so I drizzled the juice over my corn on the cob. Yummy! The only thing I will do differently in the future is use a splash of dry sherry instead of wine. Then it will definitely taste like Brothless French Onion soup. Delicious!"
"I have made these twice now. The first time they were too salty, so I cut back on the bouillon granules and no salt and they were GREAT!"
"Maybe I didn't grill these long enough, but they just weren't that good."
"This is one of my favorites on the grill, taste like french onion soupr"