Ingredients
Directions
Prepare a fire in a charcoal grill.
Trim a slice from the top of each onion, and peel the onion without cutting off the root end. With a potato peeler, cut a small cone-shaped section from the center of the onion. Cut the onions into quarters from the top down, stopping within a half inch of the root end.
Place a bouillon cube in the center, slip slivers of butter in between the sections and sprinkle with pepper. Wrap each onion in a double thickness of heavy-duty foil.
Place the onions directly onto the hot coals and cook for 45 minutes, turning every so often. These can also be baked in a preheated 350 degree F oven for 45 minutes, but I still say they're better grilled over charcoal. Serve in individual bowls because the onions produce a lot of broth, which tastes like French onion soup.
















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By JoanneM1970
Allenstown, NH
on March 30, 2012
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Like onion soup in foil! Delicious!
By chillintogrillin
Victorville,Ca
on June 27, 2011
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OMG!!. I have been making these since Paula first shared the recipe and they are delicious!
By melinda.sawyer_...
Leesburg, VA
on April 30, 2011
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Yummy, yummy onions in my tummy! I have made these several times and they are always a huge hit. They work well both on the grill or in the oven and are delish with anything from burgers to Paula's Burbon Beef Tenderloin.
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