4 Vidalia onion, 4 beef bouillon cubes, 4 TLB butter, pepper Trim bottom of each onion so it will sit flat, peel the skin. Cut small cone-shaped section from the center. Cut onion into quarters from the top down, stopping within a 1″ of the root. Place bouillon cube in hole, top with soften butter. Smear soften butter in between the sections, sprinkle with pepper. Wrap in double foil & Grill-for 45 mins, turn every so often. OR bake in a preheated 350 degree oven for 45-60 min.

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4 Vidalia onion, 4 beef bouillon cubes, 4 TLB butter, pepper Trim bottom of each onion so it will sit flat, peel the skin. Cut small cone-shaped section from the center. Cut onion into quarters from the top down, stopping within a 1″ of the root. Place bouillon cube in hole, top with soften butter. Smear soften butter in between the sections, sprinkle with pepper. Wrap in double foil & Grill-for 45 mins, turn every so often. OR bake in a preheated 350 degree oven for 45-60 min.

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