Baked Onions

[homecook]

Onions, medium to large sized, use Vidalia, Spanish,or Maui-Maui, peeled (you can really use any med. onion)
Beef bouillion cubes
Butter
Water

Scoop out a well of the peeled onion with a spoon or a melon baller. Place the onions in an 8-inch square baking dish or a 10-inch pie plate, depending on how many you're making. Put a bouillon cube in each well. Top with butter. Pour about 1/4-inch of water in pan and cover tightly with foil. Bake in preheated 350-degree oven for 1 hour. Serve hot.
We like to make these on the grill or in a campfire. Wrap individual onion in foil and put on grill. Just cook until onions become soft. We make these in the evening at our cabin for just a late night snack!

Barb

[chowhound]

I've got a pic of a grilled one. I use that powdered bullion and leave the foil open on top.

[Calicolady]

I love these grilled. But I sprinkle kosher salt and ground black pepper on too. Less frequently, alittle lemon juice or soy sauce or balsamic vinegar too.

[DownByTheRiverSide]

That Looks Good Enough to Eat !!!


I've got a pic of a grilled one. I use that powdered bullion and leave the foil open on top.

[chowhound]

Thanks River. I'm glad Barb brought up this way to do onions. It's so simple and so good. I can't wait for the Vidalias to come into season.