“Vidalia onions filled with beef bouillon and butter are grilled to caramelized perfection!” - by Kate
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat an outdoor grill for medium heat, and lightly oil grate.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 156 cal
- 8%
- Fat
- 11.9 g
- 18%
- Carbs
- 11.8 g
- 4%
Based on a 2,000 calorie diet
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Reviews (45)
Rate This Recipe
"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 usu..." See moreally use a teaspoon of granulated bouillon instead of the cube. Husband LOVES this one!"
CHERYLNLYTTON
"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..." See more 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."
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