Recipe by Kate
"Vidalia onions filled with beef bouillon and butter are grilled to caramelized perfection!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
I do one like this with an exception - since my husband and I are on Weight Watchers, I substitute balsamic vinegar for the butter. Makes a heavenly match with the onion and the bouillon! I also usually use a teaspoon of granulated bouillon instead of the cube. Husband LOVES this one!
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.
Wow!! I didn't have a vidalia or even better a Texas 1015 onion on hand, so I just used a generic yellow onion. I followed the advice of another poster and used good balsamic vinegar instead of butter because we were going to have mushrooms sauted in butter w/ our grilled ribeyes. I also added minced garlic w/ the beef cube because nothing is done w/o garlic! Ha! Ha! I double foiled it so no juice would leak. It was heavenly!!! Thanks for the recipe.
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.
Delightful. Baked in oven at 400° for 1 hr., and upped it to 450° for an extra 15 min. Did two Vidalia onions – 1 w/ butter per recipe and the other w/ balsamic vinegar substituted for the butter as suggested by at least two reviewers. Follow the recipe for a richer tasting dish, and it receives a 5* rating. The one w/ balsamic vinegar gets 4*. I experimented w/ Tiger Sauce on a portion, and next go round may add that in the cored out center w/ a pat of butter. If you like caramelized onions, give this a try!
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.
I make these onions at almost every cookout. I have modified the recipe to add a little brown sugar and to add different flavors such as garlic, chicken boullion, crushed red pepper,etc... These are SO easy and if you have an onion lover in the house, they will do anything for you, if you would just make those grilled onions again. A smash hit at any dinner.
WOW What a hit. Served it with Grilled Beef tenderloin from this site. Very good. thanks
* 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: 107
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See an easy way to grill fresh corn on the cob.
Skewered strawberries, mangoes, papayas, and pineapples all excel on the grill.
The grill. It’s how Caesar would’ve rocked the Caesar Salad.