I would like to be able to claim this but I got it from a good friend, I added the sherry. Vidalia Onions cooked on the grill, sealed in foil! Just like French onion soup, without the bother! Great anytime, and very easy to make. This can be made in the oven, 350 degrees for one hour. Serve with warm, crusty, bread and a sturdy red wine!

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Ingredients

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

Directions

  • Preheat the grill for medium-high heat.

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  • Slice the tops off of the onions, and remove the outer layer of skin. Leave the base intact. Cut slices across the top in a cross hatch pattern, going about 1/2 inch into the onion. Set each onion on a square of heavy duty aluminum foil. Double the foil if you do not have the heavy duty. Place 1 tablespoon of butter on top of each onion, then place one bouillon cube onto the butter. Fold the foil up around the onion. When almost closed, place 3 ice cubes on top of the onion, and spoon 1 tablespoon of the sherry into each packet. Seal completely.

  • Place the packets on the grill, and cook for 40 to 45 minutes. Don't peek inside until the 40 minutes has passed. When the onions are cooked through, they will feel tender when you squeeze the packet. Open the foil up slightly, and place a slice of cheese on top of each one. Close the grill lid, and let the cheese melt into the onions for a minute.

  • Remove from the grill, and serve from the packets, or remove the onions to a serving bowl, and pour the stock from the packets in with them.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

288 calories; 19.5 g total fat; 50 mg cholesterol; 1290 mg sodium. 18.7 g carbohydrates; 10 g protein; Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/13/2007
Love this recipe have made it many times already. I have a solution for the foil leaking if anyone else had this problem. Try using the mini tin pie plates and then wrapping those in foil. Now you have a serving dish too and no mess!! Read More
(26)

Most helpful critical review

Rating: 1 stars
08/06/2005
We followed the directions but there wasn't hardly any broth. I'll stick to other recipes. Read More
(2)
24 Ratings
  • 5 star values: 19
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/13/2007
Love this recipe have made it many times already. I have a solution for the foil leaking if anyone else had this problem. Try using the mini tin pie plates and then wrapping those in foil. Now you have a serving dish too and no mess!! Read More
(26)
Rating: 5 stars
08/13/2007
Love this recipe have made it many times already. I have a solution for the foil leaking if anyone else had this problem. Try using the mini tin pie plates and then wrapping those in foil. Now you have a serving dish too and no mess!! Read More
(26)
Rating: 5 stars
10/28/2004
I tried this last night and we were delighted with it. We lived in Paris for 4 years and althought this is not authentic by any means it did satisfy the taste buds. My husband declared it a keeper. I prepared it in the oven but increased the oven temperature to 400 degrees and baked it for 1 hour and 15 minutes to get the onion as soft as we like it. Read More
(11)
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Rating: 5 stars
05/24/2005
This was absolutely delicious & so simple to make. I didn't change a thing. It's important to pour it all to a serving bowl immediately otherwise the cheese will stick to the foil. We added garlic onion croutons to the soup before serving. Mmmm. Read More
(6)
Rating: 5 stars
09/27/2007
I tried this tonight and it was delicious. The flavor of the broth was exceptional and the onions were so tender and sweet. I didn't have sherry so I used a splash of white cooking wine. I baked it in the oven since it's raining out and it did take longer than one hour. In fact it took almost 2. I added several more ice cubes since several said there was not quite enough broth. Other than that the recipe was not altered. The provolone was very tasty but what a mess. It stuck to the bowl the knife and fork when I cut up the onion in my bowl and then the spoon. I just had a nice hearty slice of toasted nine grain bread from the bakery and all in all it was a great and satifying meal. My husband will be home late and when he does he'll get a bowl and maybe I'll return and write his review. Thanks for the recipe! I'll definitely make this one again. Read More
(6)
Rating: 5 stars
03/07/2011
I love this recipe and make it often. I got lucky and found some 10oz soup crocks at goodwill and prepare the soup right in them. Just follow the recipe as is and wrap the entire cup/crock w/foil making sure to seal it well (leave some room at the top though). Works great both on the grill and in the oven! Read More
(5)
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Rating: 5 stars
06/08/2011
I love this soup!! I started making it last summer on my gas grill. I made it twice in the first week after I found the recipe. I follow the recipe as written except I don't add the sherry (I do 4 ice cubes). I cook it for an hour then pour the broth and onion into a deep bowl. I add the slice of cheese and cover the bowl with the used foil for a few minutes. This eliminates any mess with the cheese sticking to things. When the Vadalia onions are out of season I have used sweet onions and it is still pretty good. Read More
(5)
Rating: 5 stars
07/07/2010
This is excellent! Don't have to slave over a hot stove!! Read More
(4)
Rating: 5 stars
05/23/2006
Delicious! I baked these last night for dinner and everyone loved them even our two teenagers. After reading the reviews I baked them at 400 for 1 hr. 15 min. and they were perfectly done. What a neat recipe... we plan to try them on the grill this summer. Read More
(4)
Rating: 5 stars
05/24/2010
Great easy recipe. I followed almost all of the recipe. I found it too salty with a bouillon on each onion. Therefore 2nd time around I did one onion with and one onion without bouillon etc. When they were done cooking I did not add the cheese. I pulled them off the grill cooled them and sliced them all the way through. I threw them in a pot with the remaining liquid added a can of low sodium beef broth and heated through. When I was ready to serve I added the cheese to each individual bowl. Thus no cheese sticking to tin foil. Delicious soup. Read More
(3)
Rating: 1 stars
08/06/2005
We followed the directions but there wasn't hardly any broth. I'll stick to other recipes. Read More
(2)