Reviewed: Nov. 22, 2009

This was pretty amazing.I changed nothing and they were delicious!Thanks for sharing!

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Reviewed: Sep. 17, 2009

I used only two onions, sprayed the bottom of the foil with Pam and added some minced garlic. I poked some holes in the foil to allow steam to escape. Delicious - tastes just like french onion soup.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jul. 27, 2009

Made them for my family and we loved them...took the recipe to campground this weekend and it is now a staple there...YUMMMY. We put mozzerella cheese in the hole for the last 5 minutes of cooktime...WOW

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KitKat

Cooking Level: Intermediate

Living In: Springfield, Massachusetts, USA

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Reviewed: Jul. 6, 2009

Delicious. Thanks Kate for another keeper.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2008

Cooked these in the oven wrapped in foil for about one hour. Tasted like french onion soup! Very tasty!

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CMUCKEY

Cooking Level: Expert

Home Town: Spencer, Iowa, USA

Living In: Henderson, Nevada, USA

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Reviewed: Sep. 14, 2007

This is awesome! It's like making a single serving of onion soup! I made these a couple of days ago and everyone loved them! This will be a cookout staple for me from now on!

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Becca798

Cooking Level: Expert

Living In: New Market, Alabama, USA

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Reviewed: Jul. 16, 2007

My hubby and I have used this recipe every time we have grilled out for years, and we're not exactly huge fans of onions. The only thing I do differently is to use bouillion granules instead of cubes. Works well with all kinds of onions. *Be sure to double-wrap these so all that yummy butter doesn't drip out*

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sarahfromiowa

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Reviewed: Jul. 11, 2007

Taste wise, DH rated this a 3 (onions aren't my thing unless they're an accent to a dish, rather than THE dish). He said that it was good but he could never eat more than two bites. I never really told him what it was, just plopped it down in front of him- the words "french onion soup" may have come up- and not from me. After reading the reviews (just before writing this) and knowing what I do about how it was cooked- I think it never caramelized, or at least it didn't fully. Our grill was on the fritz & wouldn't get nice and flamey. I may try again some time when I have high heat :) and a few more people to test it on.

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SarahBeez

Cooking Level: Intermediate

Living In: Gaines, Michigan, USA

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Reviewed: Jul. 1, 2007

Excellent. Presents well and everyone raved.

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skapl03

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Reviewed: May 31, 2007

I loved it, great flavors, simple to make, a perfect side dish for a grilled steak.

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BOOGOO

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Reviewed: May 24, 2007

We thoroughly enjoyed this. Definitely add a little chopped garlic. You can leave this on the grill for at least 60 minutes. The longer, the better because it to carmelize more. A winner!!

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Diana

Cooking Level: Expert

Home Town: Glendale, California, USA

Living In: Fountain Hills, Arizona, USA

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Reviewed: May 4, 2007

This was pretty good...though even after an hour in the oven it didn't really carmelize. Was hoping it would be a little sweeter. Will make again sometimes but not one of my favorites. Some of the boillion didn't dissolve.

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melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Sep. 20, 2006

very good

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Don

Cooking Level: Intermediate

Home Town: Lawrence, Massachusetts, USA

Living In: Derry, New Hampshire, USA

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Reviewed: Jul. 18, 2006

I make recipes all the time from this site but my husband said this one is by far his favorite, and, I do have to admit it might also be mine, or a close second to Southwestern Grilled chicken with Lime Butter. This is absolutley delicious, the only change I made was to use 1 tsp of granulated beef bouillion instead of the cube. I had heard that sometimes the cube does not melt. I did double foil them and cooked for 1 hr. and 15 minutes on the grill and cooked indirect but at a higher temp - 425 degrees.Make sure that each person has their own because you are not going to want to share. (don't buy the very large Vidalia onions) Thanks so much Kate!

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Judy in Big D

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Reviewed: Jul. 17, 2006

This was very good. I did add 2 whole cloves of garlic (that I crushed). I liked the addition of the beef bullion. I don't think it tasted like French Onion Soup (like others mentioned), but it was delicious. Had a guest and they said it was good. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: May 18, 2006

I only fixed one large Vidalia onion and we split it between the two of it. It was really good!

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winzap

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2006

Love these, like the other recipe on here better that calls for salt, pepper and paprika. I like to cook these longer than called for. Thanks!

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Apr. 5, 2006

Wild, this does taste just like French Onion Soup! I made this in the oven, and I was kind of disappointed that it didn't caramelize. However, I had a gigantic onion (bigger than a grapefruit). I added 30 minutes to the baking time, but I guess that wasn't enough. It was still yummy, though, and I'll try this again with smaller onions in the future. Thanks for the recipe!

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Cardamum

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 4, 2006

Did this in the oven with just a regular old yellow onion and it was fabulous! Tastes like French onion soup. YUMMO and thanks so much!!!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 4, 2006

I was out of beef bouillon but had some sweet vidalias & was eager to try this recipe so I subbed chicken bouillon & topped them w/ parmesan cheese. Very good! I can't wait to try them w/ beef bouillon as I love french onion soup.

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