Vidalia onions filled with beef bouillon and butter are grilled to caramelized perfection! This could be made vegetarian by using vegetable bouillon.
INGREDIENTS (for 4 servings):
- 4 Vidalia onions
- 4 cubes beef bouillon
- 4 tablespoons butter
Preheat an outdoor grill for medium heat, and lightly oil grate.
Peel each onion, and core out the center. Drop a beef bouillon in the core of each onion, and cover the bouillon with 1 tablespoon of butter. Wrap tightly with aluminum foil.
Cook on grill for 30 to 60 minutes, or to desired doneness. Be careful not to puncture the aluminum foil, or the juices will drip out, and the onion will burn.
You can bake the onions in an oven preheated to 400 degrees F. Bake for 1 hour, or less if you don't want them caramelized.