Reviewed: Sep. 1, 2010

I don't like giving bad rating but is was not really good, was not the worst thing I ever eaten but close. There was lots that could save this onion thanks for sharing and giving me base to build on.

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Reviewer:

COOLJO

Reviewed: Aug. 27, 2010

These were really good. I had to cook them longer, though. Also, I added a little garlic powder on top. Will make again!

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Reviewer:

casper

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Mableton, Georgia, USA

Reviewed: Jul. 21, 2010

I really did not enjoy this recipe. I tried it once and the 15 minutes barely cooked the onion and the butter and bouillon cube did not melt. I decided to give it a second try, this time cooking for 45 minutes and the onion still could have used more time in the oven and the bouillon cube still did not dissolve all the way... Over all not impressed and I would avoid this recipe.

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Reviewer:

emily

Reviewed: Jul. 10, 2010

This has got to be one of my most favorite summer foods. I made this several years back for the first time when I saw Paula Deen make it on her show. After I tried it myself, it was over. I was hooked. Absolutely delicious. NOTE: I don't use extra salt because the bouillon is pretty salty on it's own and I also don't use the paprika.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 10, 2010

Excellent! Very yummy. Just make sure you don't put too much salt b/c the bouillon cube is already salty.

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Reviewer:

Orangette

Cooking Level: Intermediate

Living In: Cairo, Al-Qahirah, Egypt

Reviewed: Jun. 23, 2010

Great side dish. Try wrapping the onions in bacon and sprinkling a small amount brown sugar on top. And if you cut cross slices 3/4 way through the onions they cook faster.

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Reviewer:

Buddy

Reviewed: Jun. 15, 2010

These are excellent! The best is when you go to a farmers market and get the great big ones! I follow this recipe, but I also add soy and Worcestershire sauce on the top with fresh ground pepper and some kosher salt. Another way my mom used to do it was to add a little brown sugar if you want more sweetness.

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Reviewer:

Tiffany

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Hendersonville, North Carolina, USA

Reviewed: May 31, 2010

This recipe was just ok. It smelled much better than it tasted. I made 3 onions for a cookout with 6 people and I had 2 onions left.

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Reviewer:

kellysc99

Cooking Level: Intermediate

Living In: Chatsworth, Georgia, USA

Reviewed: May 6, 2010

Tasted great although watch putting in a whole cube I thought the first time I made it, it was a little salty but of course it would depend on the size of onion. The next time I used a sprinkle of the granules and smeared it with the butter. This way seemed to spread the flavor throughout the onion.

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Reviewer:

Brenda

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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