Recipe by RECIPERLOOKER
"Camping? This is a big hit around the campfire when you want a little snack! I can never make enough. And it is very easy to make when you have no 'kitchen space.'"
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salt to taste
Totally awsome with garlic,I have tried this recipe many times, always a great item. Another way is to core the top of onion and put a tablespoon of butter and a tablespoon of brown sugar instead of garlic, comes out carmalized. Vidalia Onions are a gift from God!!! (P.S. works in microwave[wrap in paper towels] also for inside camping)
This recipe was okay, but nothing to rave about. The butter and garlic was not enough spice. The onion should not be cut but rather the spices should be inside the onion. ( in my recipe I use whole onions and core a little out from the middle but not enough to go through the bottom, then place a bouillon cube and butter then pepper. Wrap in heavy duty foil and bake or place in hot coals.)
This was AWESOME and we did it on the grill instead of campfire. It tastes like french onion soup on your plate! ... went very nicely with the steaks we grilled.
We do this all the time on our gas grill. I use heavy duty foil, put them on the bottom for about 10 minutes move them to the top and cook for about 20 minutes more...they are so-o-o good!
I just threw this over the coals of our grill while we cooked dinner and it was delicious!
This recipe tasted ok but didn't "wow" us. We are very simple campers, and for us it was more of a hassle than it was worth to bring the items neccessary to make this. It was good to try once, but we probably won't make it again.
I saw this recipe on a cooking show, but the only difference is to put crushed beef bouillon cubes on top and it tastes like french onion soup. It's awesome. You can even put it in the oven or on the grill (at least 25-30 mins) In fact I had one last night!
Made this for supper and had our brother-in-law out and all liked it very much and
since we raise a garden this was something differnet to use up vegetables. Will make
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 106
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