- 4 large sweet onions
- 4 teaspoons beef bouillon granules
- 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons butter
- 4 teaspoons white wine or beef broth, optional
- Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square).
- Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly.
- Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape. Yield: 4 servings.
Reviews forGrilled Sweet Onions
"Has become one of our favorites! I use Better Than Bullion, a little white wine and unsalted butter ( I never buy salted butter ). Have done them in the fire pit, on the grate over the fire, and ( the easiest ) just tuck them in the smoker with the meat for an hour or so. I chop them and mix well and serve as a side or as a topping for the entree or sandwich. Total yum!!"
"I read the reviews before making this dish, and taking the advice of the others, I omitted the salt. I am also just cooking for one, and have no grill, so I put just one onion into a small compote dish with a cover, in a 350? oven and baked it for about 30 minutes. That's a lot of onion in one sitting... It would be just a good if only one half of the onion was used, sliced. I used wine. I sprinkled a few bread crumbs on top.. that added a nice little crunch."
"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"