Saturday Night Onions

By cooksalot

By Paula Deen for Vidalia Onions, Savannah, Georgia.

Ingredients

• 1 Large Vidalia Onion
• 1 T butter per onion
• 1 beef bouillon cube per onion
• Pepper to taste

Preparation

Step 1

Prepare a fire in a charcoal grill. Trim a slice from the top of the onion and peel the onion without cutting off the root end. Cut a small cone shaped section from the center of each onion. Cut into quarters or petals from the top down stopping within 1/2 inch from the root end. Place slivers of butter in between the sections and sprinkle with pepper.

Wrap each onion in a double thickness of heavy duty foil. Place them on the coals and bake them for 45 min., turning often. Or bake in a 350° oven for 45 min.

Serve in bowls with broth.