74 Ratings
  • 5 star values: 56
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

These are absolutely melt in your mouth delicious! You can make them on the grill or in the oven. Even friends of ours that don't care for onions loved these! I would recommend that you use 1 large onion for every 2 people. Some people want one whole onion to themselves so you might want to make some extra! They are also good heated up the next day but we rarely have any extra!

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat an outdoor grill for medium heat.

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  • Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.

  • Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning.

Easy Cleanup

If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.

Nutrition Facts

169 calories; 11.8 g total fat; 31 mg cholesterol; 474 mg sodium. 15.3 g carbohydrates; 2.1 g protein; Full Nutrition


Reviews (62)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/29/2009
I made these in the oven - placed Vidalia Onions in foil pouch and set them on a cookie sheet with edges - Just in case it leaked. Cooked at 400 for 1 hour. I sprinkled with garlic pepper.These were so yummy!!! Next time we grill steaks I will make these onions and put them over my steak. I know it seems like alot of butter but it prevents it from sticking and burning. Yumm Yumm
(65)

Most helpful critical review

Rating: 2 stars
05/19/2009
Packet was on fire after 20 minutes. We're pretty handy with the grill so I don't know what went wrong.
(1)
74 Ratings
  • 5 star values: 56
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
07/29/2009
I made these in the oven - placed Vidalia Onions in foil pouch and set them on a cookie sheet with edges - Just in case it leaked. Cooked at 400 for 1 hour. I sprinkled with garlic pepper.These were so yummy!!! Next time we grill steaks I will make these onions and put them over my steak. I know it seems like alot of butter but it prevents it from sticking and burning. Yumm Yumm
(65)
Rating: 5 stars
09/04/2007
I actually made mine in the slow cooker and they turned out WONDERFUL! I had a bunch left over so I added them to mayonnaise and make a great burger/sandwich spread. Very very yummy.
(38)
Rating: 4 stars
06/16/2010
Great with grilled steak! I leave my onion bascially intact just cutting an "X" into it and peeling it back slightly. I used minced garlic instead of garlic salt because of the saltiness of the beef bouillon. Be sure to poke holes in the foil to allow the steam to escape or you'll have a soupy mess on your hands.
(29)
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Rating: 5 stars
09/22/2008
I submitted this recipe and wanted to change something but couldn't so... You don't have to use softened butter. You can use it right from the fridge and it is actually easier to cut from a cold stick of butter than when it's soft. And garlic powder works great too since the boullion is salty. We love ours a really dark color - almost burnt. Sometimes they take an hour and sometimes I leave them on for an hour and 15 minutes. It really depends on the grill. Hope you enjoy!
(22)
Rating: 5 stars
06/06/2008
I have a friend who makes this but she leaves the onion whole and slices an x into. After she's done she adds mozzarella cheese to it. Now it's grilled onion soup.
(21)
Rating: 3 stars
08/24/2008
Caramelized is definitely a misnomer in this recipe. Mine came out mushy and with a steamed quality. I think that bouillon granules have a very artificial almost chemical taste so I subbed Penzey's beef soup base which has a fresher less salty flavor. Although grilling onions directly or slowly caramelizing them in a skillet is a lot more work I think it is worth the effort.
(20)
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Rating: 5 stars
10/26/2007
Really good. I cooked mine in the oven for 45 minutes at 400 degrees in the foil on a cookie sheet. Next time I will reduce the butter because there was a bit too much.
(16)
Rating: 5 stars
06/18/2010
Excellent burger topping!! Here are the things I did differently... 1. DIDN'T GRILL THEM! I didn't have the 40 minutes so I cooked them in a pan on the stove top. 2. Heated some oil in a pan on medium heat (not too much though - maybe about 1 tbsp?). 3. Added 1 cup of chopped onion. Don't really remember how long I cooked them for exactly. Maybe 10 minutes or until slightly soft. 4. Added in 1 tbsp butter and 1/2 tsp of beef bouillon granules (which was about 1/2 a cube for me). 5. Sprinkled with garlic POWDER and pepper. The bouillon is already pretty salty so just start there and add salt to taste. 6. Turned to low-medium and cooked/stirred until ready to use (probably less than 25 minutes)!!
(9)
Rating: 5 stars
11/09/2011
I am in love with these. They turned out great in the oven when I made them. Take about an hour though. Great with steak!
(6)