Grilled Sweet Onions

Name: Grilled Sweet Onions
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings.
Ingredients: 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

These onions are so delicious, we prepare them all year long—on the grill in summer, or in an oven preheated to 350° for the same amount of time in winter. A small salad, a slice of bread, these grilled onions, and you've got a great light meal. —Mary Bilke, Eagle River, Wisconsin

Ingredients

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

Directions

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.

Nutrition Facts

1 onion: 216 calories, 12g fat (7g saturated fat), 31mg cholesterol, 1053mg sodium, 26g carbohydrate (17g sugars, 3g fiber), 3g protein.

Originally published as Grilled Onion Soup in Simple & Delicious May/June 2008

Reviews

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herbsnflowers

Jun 2, 2018

I brought this as a side dish to a bar-b-cue, cooked in a 350 oven for 45 minutes, used olive oil instead of butter & had fresh thyme so I used that with just a sprinkle of Paula Deans house seasoning. Perfect! It will be a regular addition to my table.
bikernut

Jan 13, 2018

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!!
Beema

Jul 8, 2017

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.
Summy

Jul 13, 2016

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!
hyoung0243

Jun 4, 2011

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!
mjlouk

May 2, 2010

Maybe I didn't grill these long enough, but they just weren't that good.
fordyce1

Jun 10, 2009

This is one of my favorites on the grill, taste like french onion soupr