The reviewer gave this recipe 1 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 20, 2009
I don't know what I did wrong, but my butter all melted and the boullion cube was still almost completely intact inside the onion. I cooked 7mins longer than the instructions said because they still didn't seem done, but even then the inner layers were like eating raw onion. A great idea, but it definitely didn't work for me.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Jun. 19, 2009
Wow, these definitely do taste just like french onion soup! I didn't use any butter and added a little garlic powder. We did these on the grill and they ended up a bit mushy. One word of advice if you're doing them on the grill - poke a few holes for the moisture to escape!
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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jun. 14, 2009
This is great and simple! Needed 30 minutes, though. I also added garlic to the butter and bouillion and always use Vidalias. A big hit served with steaks or burgers! Thanks!
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Cooking Level: Intermediate

Living In: Cedar Lake, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: May 23, 2009
Great recipe. After preparing it during a campground dinner everyone asked for the recipe. I have never had that kind of a response from one recipe..... I did not change recipe at all
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: May 23, 2009
I thought it was great! Really easy to make, too. It does definitely need to cook loner than 15 minutes though. 30 minutes at least.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: May 17, 2009
I enjoyed it, but my husband didn't. He's more into cooking white onions on the grill with butter.
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Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: May 6, 2009
This was a recipe that I had forgotten about ... what a shame. The family LOVED these and welcomed them back on the menu!
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Cooking Level: Intermediate

Home Town: Chestertown, Maryland, USA
Living In: Dover, Delaware, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Mar. 11, 2009
My family loves onions, so this was wonderful. I had a little left over so I used it the next night on my homemade pizza. Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Dec. 14, 2008
We love this recipe! My husband uses a large walla walla sweet onion, with a flat bottom if you can find it. Core the onion (be careful not to cut through the bottom or all the juices run out), put in a spoonful of bouillon, press a clove of garlic, then fill it with butter. Wrap in foil, and cook on the BBQ for about 45 minutes. We eat them over a steak, and oh my heaven!!
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Cooking Level: Beginning

Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 24, 2008
I didn't think this tasted like french onion soup at all, the bouillon did not dissolve and I cooked my onions for 40 minutes and they still could have cooked longer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 23, 2008
Delish! I make this on the grill, just wrap in foil. I have to cook it for 30 minutes, 15 was not long enough. Also, the salt in not necessary. There is enough in the bouillon.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 29, 2008
what kind of onion should i use if i can't find vidalia?? only ones i see at my stores are white, yellow and sweet onions...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 22, 2008
Very tasty. I cooked them on the grill, had to add a bit of water after opening them up to create a bit of broth. So easy and yummy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 10, 2008
We really enjoyed this recipe, although the grill time was 30 mins (we like the onions soft). We also used one onion and cut it in half instead of using one onion each. We also put shredded cheddar cheese on them after we took them off the grill. Very good recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 11, 2008
Very good. I kept it simple just by using the beef bouillon cubes and butter only. It's always a huge hit when I make it at summer cookouts!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 4, 2008
I used the onions that I had on hand, and these came out great. We had them on our burgers. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 3, 2008
These were SO good! I put mine in foil on the grill and roasted them for 45 minutes - that was just right. I also added minced garlic to each one and put some Baby Swiss cheese on after they were grilled. A perfect side dish to the country style pork ribs we had!
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Cooking Level: Expert

Living In: Woodbury, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Jun. 26, 2008
so simple and so good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 15, 2008
Definately add some crushed garlic, but go easy on the salt as the boullion cube is very salty....Sprinkle with a little fresh grated parmesean cheese and a little paprika at the end.
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Cooking Level: Expert

Living In: Greeley, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Feb. 14, 2008
for an added treat, place a slice of swiss cheese on each onion before you remove it from the oven. wait until it has started to melt before removing from the oven.
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