We make these all the time, and love them! I cut each onion down the middle a few times to get it to 'flare' out (think Bloomin' Onion) a bit. Just try not to cut clear through, but if you do, no worries. It's dinner, not rocket science! Not only does this help with the cooking, but it allows the onion to release more of its juices. I smear the butter on the top of the onion, and top with bouillon granules. They will dissolve and you won't end up with a chunk that didn't disperse. Double wrap each onion with heavy duty foil. I put the onion in the middle of the foil and grab the ends together and squeeze them at the top. This allows the juice a space to collect, without leaking out of a seam. If your foil gets a hole in it and the juices leak out, the onion won't cook properly, and it won't be as sweet. These are best with a sweet onion, such as Vidalia, although Walla Walla would be excellent as well. We use these as a side dish, cooking 1 onion per person. We have always used beef bouillon, but will try chicken, or a soup base next time, or some soy sauce.
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We make these all the time, and love them! I cut each onion down the middle a few times to get...