Can't say enough...YUM! We used them on top of grilled burgers along with bacon, mayo with melted jarlsberg cheese. Made for the best burger (my mouth is watering just thinking about it)!

very good

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!

This recipe rocks! Best with large onion. My boyfriend loved it and wants it now instead of baked potatoes! I made this on the "Big Green Egg" (outdoor grill) and it smelled wonderful! This one is a keeper! (I used garlic powder instead of garlic salt)

FANTASTIC! These were surprisingly sweet and delicious. I halved the onions and baked them for 45 minutes at 400. Next time I will quarter the onions to make serving easier.

The only problem I had with this recipe is that I should've made more!!! I used two large Vidalia onions for a group of 6 people. I should've made 1 onion per person. I left out the beef bouillion cube (because I didn't have any) and instead sprinkled a generous amount of seasoning salt and garlic powder. Other than that I cooked just as the recipe says on the BBQ. One thing I will do differently next time is I won't cut up the onions as small as I did because when they cook they shrink down dramatically. Other than that they were absolutely delicious and all of my guests loved them...even the picky eaters!

I made these with very large red onions and vidalia onions. Instead of the butter is sprayed the onions with some pam and sprinkled Mrs. Dash and some salt on top of them. Make sure to oil the grill grate before placing the onions on - to prevent the onions from sticking to the grate and falling apart. Delicious!

SO easy and SO delicious! This is true comfort food. Next time I make them I'll add a slice of swiss cheese to melt at the end and serve it in a bowl on top of a slice of texas toast garlic bread.

My FIL gave me a little different recipe for onions on the grill. He gets a big sweet onion and slices it almost all the way through (think Bloomin Onion from the Outback). Stick slices of butter (1/2 stick) into the cut onion, add salt and pepper. Top with shredded parmesean cheese and before you wrap it up in foil, add 2 icecubes. Cook on the grill for at least 45 minutes. It is so good - my wholed family loves it and they can be picky eaters!

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.

Yummy! Used the George Foreman grill - had w/ burgers tonight.

I made this at camp this year and I figured, I had time to go for a short bike ride and it would be done by the time I got back, well I came back and there was hardly any left! Next time I will definitely make more then just 1 onion. My family told me that it was starting to smell so good that they couldn't hold back any longer. So delicious!!

Wow this is a hard recipe to screw up, and as a novice griller I am very grateful. This recipe really helped convince my dad to let me work his grill more often!

Excellent. Won't make them my boring way, ever again. Thanks for such a simple tasty recipe.

After all the rave reviews for this recipe, I was super excited to try it out on our new Weber. Very true that it was easy, but the end result was not as good as I was hoping. May have been from our cooking technique, but the onions didn't get carmelized at all (no browning). They were soft and tasted OK, but I wanted some of that grill flavor. Next time will do in more direct heat and probably cut back on the butter, as I think the moisture limited the ability to brown maybe. I've done onions in foil on the grill in the past and just sprayed with a little olive oil and a sprinkle of salt and they turn out good, so maybe I'll do the same, but add the beef boullion for flavor instead of salt next time. Sorry for the bum review, but they just weren't all that great.