76 Ratings
  • 5 Rating Star 48
  • 4 Rating Star 17
  • 3 Rating Star 7
  • 2 Rating Star 3
  • 1 Rating Star 1

Roasted in the oven or on the grill, these onions are simple and tasty. They taste like French onion soup, and smell great. In college I used to put it on the top of my gas stove! Still delicious just the same. Very very easy and loads of flavor.

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
2
Max Servings:
2
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Ingredients

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

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  • Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.

  • Roast in preheated oven for 15 minutes.

Nutrition Facts

159.13 calories; 2.36 g protein; 12.45 g carbohydrates; 1.84 g dietary-fiber; 5.75 g sugars; 11.91 g fat; 7.41 g saturated-fat; 30.67 mg cholesterol; 404.38 IU vitamin-a-iu; 0.72 mg niacin-equivalents; 0.16 mg vitamin-b6; 5.99 mg vitamin-c; 18.27 mcg folate; 34.53 mg calcium; 0.66 mg iron; 16.29 mg magnesium; 215.15 mg potassium; 1337.14 mg sodium; 0.01 mg thiamin; 107.23 calories-from-fat; 29 percent-of-calories-from-carbs; 64 percent-of-calories-from-fat; 5 percent-of-calories-from-protein; 40 percent-of-calories-from-sat-fat


Reviews (66)

Read All Reviews

Most helpful positive review

Butterfly Flutterby
04/09/2006
Wow so easy and yet so tasty and fun! I made these exactly to recipe except placed them in the oven for approximately 30 minutes with baking potatoes and then placed them on the grill beside our steaks for another 15 minutes. They were done to perfection! See submitted photo. Thank you.
(69)

Most helpful critical review

Anonymous
11/23/2009
I don't know what I did wrong but my butter all melted and the boullion cube was still almost completely intact inside the onion. I cooked 7mins longer than the instructions said because they still didn't seem done but even then the inner layers were like eating raw onion. A great idea but it definitely didn't work for me.
76 Ratings
  • 5 Rating Star 48
  • 4 Rating Star 17
  • 3 Rating Star 7
  • 2 Rating Star 3
  • 1 Rating Star 1
Butterfly Flutterby
04/09/2006
Wow so easy and yet so tasty and fun! I made these exactly to recipe except placed them in the oven for approximately 30 minutes with baking potatoes and then placed them on the grill beside our steaks for another 15 minutes. They were done to perfection! See submitted photo. Thank you.
(69)
MLM22
05/15/2006
Very good flavor but the onions were nowhere near ready in 15 minutes. I had to put them back in for another 15 minutes so for me it was 30 minutes. Worth the effort though.
(42)
Jillian
06/22/2009
Wow these definitely do taste just like french onion soup! I didn't use any butter and added a little garlic powder. We did these on the grill and they ended up a bit mushy. One word of advice if you're doing them on the grill - poke a few holes for the moisture to escape!
(34)
Anonymous
02/15/2008
for an added treat place a slice of swiss cheese on each onion before you remove it from the oven. wait until it has started to melt before removing from the oven.
(19)
Honey
02/15/2008
Definately add some crushed garlic but go easy on the salt as the boullion cube is very salty....Sprinkle with a little fresh grated parmesean cheese and a little paprika at the end.
(13)
Cassie Johnson
12/15/2008
We love this recipe! My husband uses a large walla walla sweet onion with a flat bottom if you can find it. Core the onion (be careful not to cut through the bottom or all the juices run out) put in a spoonful of bouillon press a clove of garlic then fill it with butter. Wrap in foil and cook on the BBQ for about 45 minutes. We eat them over a steak and oh my heaven!!
(10)
britishcolumbiagirl
01/09/2008
Ohmygosh! These are so good! I've made them a few times and they always taste great! Just like french onion soup but without the hassle. I've even used yellow onions and they're okay but I prefer using the vidalia. I added some crushed fresh garlic for added flavour. Yummy!
(9)
bellepepper
05/11/2011
I ve wanted to try this for a long time but never got around to it until now. I will say the flavor is very good however that s where my praise for this recipe ends. I had to roast mine way way longer than 15 minutes more like an hour. Even after an hour the very middle of the onion wasn t done. These were also very messy to serve at least for me. I ended up putting them in a shallow bowl on top of the dinner plate to help contain the juices. I doubt that I ll be making this again but I m glad I finally tried it.
(8)
Judi Leaming
05/06/2009
This was a recipe that I had forgotten about... what a shame. The family LOVED these and welcomed them back on the menu!
(8)