Recipe by The Dahl House
"These are absolutely melt in your mouth delicious! You can make them on the grill or in the oven. Even friends of ours that don't care for onions loved these! I would recommend that you use 1 large onion for every 2 people. Some people want one whole onion to themselves so you might want to make some extra! They are also good heated up the next day but we rarely have any extra!"
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Vidalia or sweet onion, peeled and cut into large wedges
beef bouillon granules
garlic salt and pepper to taste
I made these in the oven - placed Vidalia Onions in foil pouch and set them on a cookie sheet with edges - Just in case it leaked. Cooked at 400 for 1 hour. I sprinkled with garlic pepper.These were so yummy !!! Next time we grill steaks I will make these onions and put them over my steak. I know it seems like alot of butter but it prevents it from sticking and burning. Yumm Yumm
Caramelized is definitely a misnomer in this recipe. Mine came out mushy and with a steamed quality. I think that bouillon granules have a very artificial almost chemical taste so I subbed Penzey's beef soup base, which has a fresher, less salty flavor. Although grilling onions directly or slowly caramelizing them in a skillet is a lot more work, I think it is worth the effort.
I actually made mine in the slow cooker and they turned out WONDERFUL! I had a bunch left over so I added them to mayonnaise and make a great burger/sandwich spread. Very very yummy.
Great with grilled steak! I leave my onion bascially intact just cutting an "X" into it and peeling it back slightly. I used minced garlic instead of garlic salt because of the saltiness of the beef bouillon. Be sure to poke holes in the foil to allow the steam to escape or you'll have a soupy mess on your hands.
I have a friend who makes this but she leaves the onion whole and slices an x into. After she's done she adds mozzarella cheese to it. Now it's grilled onion soup.
I submitted this recipe and wanted to change something but couldn't so...
You don't have to use softened butter. You can use it right from the fridge and it is actually easier to cut from a cold stick of butter than when it's soft. And garlic powder works great too since the boullion is salty. We love ours a really dark color - almost burnt. Sometimes they take an hour and sometimes I leave them on for an hour and 15 minutes. It really depends on the grill. Hope you enjoy!
Really good. I cooked mine in the oven for 45 minutes at 400 degrees, in the foil on a cookie sheet. Next time I will reduce the butter because there was a bit too much.
Excellent burger topping!! Here are the things I did differently . . . 1. DIDN'T GRILL THEM! I didn't have the 40 minutes so I cooked them in a pan on the stove top. 2. Heated some oil in a pan on medium heat (not too much though - maybe about 1 tbsp?). 3. Added 1 cup of chopped onion. Don't really remember how long I cooked them for exactly. Maybe 10 minutes or until slightly soft. 4. Added in 1 tbsp butter and 1/2 tsp of beef bouillon granules (which was about 1/2 a cube for me). 5. Sprinkled with garlic POWDER and pepper. The bouillon is already pretty salty so just start there and add salt to taste. 6. Turned to low-medium and cooked/stirred until ready to use (probably less than 25 minutes)!!
* Percent Daily Values are based on a 2,000 calorie diet.
Caramelized Onions on the Grill
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 106
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