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Grilled Sweet Onions

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
  • Total Time
    Prep: 15 min. Grill: 35 min.
  • Makes
    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

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.

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Reviews

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Average Rating:
  • justmbeth
    Jan 9, 2021

    Loved these! Recipe is easy enough to scale and adjust for how many onions are needed. Looking forward to making again.

  • Einar
    Jun 7, 2019

    Great recipe! I did mine with butter and beer!

  • 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

  • jamesandannie
    Jul 28, 2008

    No comment left