Vidalia onions filled with beef bouillon and butter are grilled to caramelized perfection!

Kate

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Recipe Summary

prep:
4 mins
cook:
1 hr
total:
1 hr 4 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for medium heat, and lightly oil grate.

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  • 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.

Note

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.

Nutrition Facts

156 calories; protein 2.2g 5% DV; carbohydrates 11.8g 4% DV; fat 11.9g 18% DV; cholesterol 30.7mg 10% DV; sodium 949.1mg 38% DV. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/13/2003
I do one like this with an exception - since my husband and I are on Weight Watchers I substitute balsamic vinegar for the butter. Makes a heavenly match with the onion and the bouillon! I also usually use a teaspoon of granulated bouillon instead of the cube. Husband LOVES this one! Read More
(23)

Most helpful critical review

Rating: 3 stars
07/11/2007
Taste wise DH rated this a 3 (onions aren't my thing unless they're an accent to a dish rather than THE dish). He said that it was good but he could never eat more than two bites. I never really told him what it was just plopped it down in front of him- the words "french onion soup" may have come up- and not from me. After reading the reviews (just before writing this) and knowing what I do about how it was cooked- I think it never caramelized or at least it didn't fully. Our grill was on the fritz & wouldn't get nice and flamey. I may try again some time when I have high heat:) and a few more people to test it on. Read More
(1)
56 Ratings
  • 5 star values: 44
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/13/2003
I do one like this with an exception - since my husband and I are on Weight Watchers I substitute balsamic vinegar for the butter. Makes a heavenly match with the onion and the bouillon! I also usually use a teaspoon of granulated bouillon instead of the cube. Husband LOVES this one! Read More
(23)
Rating: 5 stars
11/13/2003
Wow!! I didn't have a vidalia or even better a Texas 1015 onion on hand so I just used a generic yellow onion. I followed the advice of another poster and used good balsamic vinegar instead of butter because we were going to have mushrooms sauted in butter w/ our grilled ribeyes. I also added minced garlic w/ the beef cube because nothing is done w/o garlic! Ha! Ha! I double foiled it so no juice would leak. It was heavenly!!! Thanks for the recipe. Read More
(19)
Rating: 5 stars
04/28/2012
Delightful. Baked in oven at 400 for 1 hr. and upped it to 450 for an extra 15 min. Did two Vidalia onions 1 w/ butter per recipe and the other w/ balsamic vinegar substituted for the butter as suggested by at least two reviewers. Follow the recipe for a richer tasting dish and it receives a 5 rating. The one w/ balsamic vinegar gets 4. I experimented w/ Tiger Sauce on a portion and next go round may add that in the cored out center w/ a pat of butter. If you like caramelized onions give this a try! Read More
(8)
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Rating: 5 stars
07/17/2006
This was very good. I did add 2 whole cloves of garlic (that I crushed). I liked the addition of the beef bullion. I don't think it tasted like French Onion Soup (like others mentioned) but it was delicious. Had a guest and they said it was good. Thanks for the post. Read More
(7)
Rating: 5 stars
09/18/2009
I used only two onions sprayed the bottom of the foil with Pam and added some minced garlic. I poked some holes in the foil to allow steam to escape. Delicious - tastes just like french onion soup. Read More
(6)
Rating: 5 stars
08/08/2003
I make these onions at almost every cookout. I have modified the recipe to add a little brown sugar and to add different flavors such as garlic chicken boullion crushed red pepper etc... These are SO easy and if you have an onion lover in the house they will do anything for you if you would just make those grilled onions again. A smash hit at any dinner. Read More
(5)
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Rating: 5 stars
05/29/2004
NUMMY NUMMY NUMMY...I'VE MADE THESE SEVERAL TIMES-GREAT JUST AS THEY ARE AND EASY TO DRESS UP DEPENDING ON WHAT YOU'RE HAVING THEM WITH-A DICED GARLIC CLOVE ADDED IS ALSO DELICIOUS OR I HAVE EVEN WRAPPED THEM IN BACON TO COOK THEM!!GREAT RECIPE-YOU CAN'T GO WRONG(ALSO 1 LG VIDALIA FOR ME DID GREAT AT THE 60 MINUTE TIME FRAME) Read More
(4)
Rating: 5 stars
09/20/2010
WOW What a hit. Served it with Grilled Beef tenderloin from this site. Very good. thanks Read More
(4)
Rating: 4 stars
07/16/2010
use much less bouillion Read More
(4)
Rating: 3 stars
07/11/2007
Taste wise DH rated this a 3 (onions aren't my thing unless they're an accent to a dish rather than THE dish). He said that it was good but he could never eat more than two bites. I never really told him what it was just plopped it down in front of him- the words "french onion soup" may have come up- and not from me. After reading the reviews (just before writing this) and knowing what I do about how it was cooked- I think it never caramelized or at least it didn't fully. Our grill was on the fritz & wouldn't get nice and flamey. I may try again some time when I have high heat:) and a few more people to test it on. Read More
(1)