This is my absolute favorite easy summer recipe my aunt recently shared with me - it tastes like you're biting into French onion soup! It became my favorite after only one taste. If you're having a barbecue, it's easy to make a lot of these in no time at all.

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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
6
Yield:
6 grilled onions
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium heat.

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  • Peel brown outer layers from an onion. Using a sharp knife, cut a cone-shaped core from the top of the onion, about 2/3 of the way into the vegetable. The core should be about 1 1/2 inches wide at the top. Insert a bouillon cube into the hollowed-out space, followed by an ice cube (for more moisture, if desired). Top the ice cube with 1 tablespoon of butter. Wrap the filled onion in a sheet of aluminum foil, leaving a small vent at the top. Repeat with the rest of the onions and filling ingredients.

  • Set the foil-wrapped onions on the preheated grill vent-sides up, and grill until onions are tender, 20 to 30 minutes.

Nutrition Facts

168 calories; protein 2.4g 5% DV; carbohydrates 14.6g 5% DV; fat 11.8g 18% DV; cholesterol 30.7mg 10% DV; sodium 952.4mg 38% DV. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/24/2010
I make these in the oven when I am using it for another dish. I bake them for about an 45 minutes to an hour at what ever tempurature the other dish is cooking at you can sqeeze them to see if there are tender. I see that you vent the foil if you don't vent you will not need the ice cube I also add pepper. If I am baking a chicken recipe I use a chicken bouillon instead of beef. Also make sure you put them in a oven safe dish in case any of them leak. Another tip is pre- cook the onions a little bit with the seasoning & butter in the microwave in a glass baking dish then take them out and cover dish with foil and finish cooking them in the oven. Read More
(30)

Most helpful critical review

Rating: 3 stars
09/20/2010
I have been making these "little-goodies" for years on the grill. If you like onion soup you will love this. Fresh pepper is good on them no need for salt because of the bouillon cube. Read More
(18)
42 Ratings
  • 5 star values: 27
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/24/2010
I make these in the oven when I am using it for another dish. I bake them for about an 45 minutes to an hour at what ever tempurature the other dish is cooking at you can sqeeze them to see if there are tender. I see that you vent the foil if you don't vent you will not need the ice cube I also add pepper. If I am baking a chicken recipe I use a chicken bouillon instead of beef. Also make sure you put them in a oven safe dish in case any of them leak. Another tip is pre- cook the onions a little bit with the seasoning & butter in the microwave in a glass baking dish then take them out and cover dish with foil and finish cooking them in the oven. Read More
(30)
Rating: 3 stars
09/20/2010
I have been making these "little-goodies" for years on the grill. If you like onion soup you will love this. Fresh pepper is good on them no need for salt because of the bouillon cube. Read More
(18)
Rating: 5 stars
06/16/2011
This is actually a Paula Dean recipe and as is the case with her version (Saturday Night Vidalias) sweet onions like Vidalias or Walla Wallas are the best prepared this way. They can be served as a side dish family style or if your onions are smaller as an individual side. I would definitely omit the ice cubes. Sweet onions produce plenty of their own liquid and as another reviewer suggested add fresh cracked pepper. Yum. Read More
(16)
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Rating: 5 stars
06/08/2011
This is wonderful! A friend of mine introduced me to this and my young daughter and I both found it delightful. For a little more flavor add a little garlic salt or powder to your onion before closing it up in the foil. You will need a bowl when it is ready plus you will find that the liquid is good dripped over your steak or pork chop. Read More
(6)
Rating: 5 stars
06/24/2011
Very good will become a staple in this house. Low fat low cal and big on flavor. I served them with spicy turkey burgers yum!! Read More
(4)
Rating: 2 stars
02/11/2012
The recipe sounded really good but they turned out bland. I added a little brown sugar hoping the sweet would cook in with the butter and it was still bland. Would not make this again. Read More
(4)
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Rating: 5 stars
08/26/2012
These were the BEST Grilled Onions! My DH and I had them for dinner with a Vegetarian guest & they were a fabulous hit! I cut the tablespoon of butter into quarters and used 1/4 to rub the outside of the onion before sprinkling the garlic powder over it for added flavor. The butter added just the right amount of liquid added with the juice of the onion. I cooked at 350 for 45 min and turned up to 400 for another 15 min. They were just oh-so-perfectly cooked. (with an ever-so-slight 'crunch' to them) We used the leftover for our breakfast omelette the next morning!!!! YUMMY! Will definitely make again and again and again!!! Read More
(3)
Rating: 5 stars
04/10/2012
These were great! My sister had told me about them & I had to try it. Great little side for any barbecue dinner - quick easy & light - and a little something different to add to the mix. Thanks Megoondas! Read More
(3)
Rating: 5 stars
04/26/2012
Very good for something different. Read More
(3)
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