- 1 large onion, peeled
- 1 tablespoon butter
- 1 teaspoon beef bouillon granules
- Hollow center of onion to a depth of 1 in.; chop removed onion. Place butter and bouillon in center of onion; top with the chopped onion. Wrap tightly in heavy-duty foil.
- Grill, covered, over medium heat for 25-30 minutes or until tender. Open foil carefully to allow steam to escape. Cut into wedges.
1 piece: 41 calories, 3g fat (2g saturated fat), 8mg cholesterol, 227mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein.