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Grilled Sweet Onions Recipe

Grilled Sweet Onions Recipe

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, and you've got a great light meal. —Mary Bilke, Eagle River, Wisconsin
TOTAL TIME: Prep: 15 min. Grill: 35 min. YIELD:4 servings


  • 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


  • 1. 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).
  • 2. Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly.
  • 3. Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape. Yield: 4 servings.

Nutritional Facts

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

Reviews for Grilled Sweet Onions

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Beema User ID: 446601 269156
Reviewed 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 User ID: 1386846 250418
Reviewed 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 User ID: 5984074 157090
Reviewed 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 User ID: 1712085 174040
Reviewed May. 2, 2010

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

fordyce1 User ID: 2665654 161805
Reviewed Jun. 10, 2009

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


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