Bouillon Bbq Onions Recipes

SUMMERTIME GRILLED ONIONS

Steps:

• Slice the ends off the onion and peel the outer skin off.
• Place the onion on the aluminum foil (you could spray it first with nonstick spray).
• With a sharp paring knife, scoop out some of the onion in the center to make an indentation.
• Place the butter in the hollowed out area.
• Then place the bouillon cube in the butter.
• Wrap the onion up in the foil, sealing it tightly and place on a medium to low temperature grill and cook 30 to 40 minutes.
• The onion is done when it feels soft to the touch.
• Open the foil packet and put the onion in a shallow bowl or right on your plate.
• Be careful, it's juicy!
• You can leave out the butter (although this might alter the flavor) or use a beef bouillon cube if you want.
• If you find the bouillon flavor to be too strong, use half a cube per onion.

GRILLED ONIONS

Steps:

• Preheat grill for medium heat.
• Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
• Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.

BBQ ONIONS

Steps:

• Use indirect heat.
• Peel outer layers of onion and slice off a section of one end of each onion (about 1/4 of onion) With a spoon scoop out a hole in the middle of each onion.
• Place bouillon cube in hole and add some butter.
• Replace top of onion and wrap in heavy foil.
• With a closed grill cook for 1 hour or until tender.
• Cut into bite size chunks and pour juices over top.

GRILLED SWEET ONIONS

Steps:

• Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square)., Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly., Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.

CARAMELIZED ONIONS FOR THE GRILL OR OVEN

Steps:

• Set outdoor grill to medium.
• Place the onion wedges on a large square of heavy-duty foil.
• Dot the top of the wedges with butter cubes, then sprinkle with bouillon powder, garlic powder, salt and ground black pepper.
• Fold the foil square into a packet.
• prick a small hole in the top of the packet to allow heat to escape.
• Place the packet (hole-side facing up) on the preheated grill.
• Cook for about 45 minutes to 1 hour or until the onions are a deep golden brown (shake the packet or open and stir the onions about halfway through to prevent burning).
• For oven baking; place the sealed foil packets on a small jelly-roll sheet.
• Bake 375 degrees F for about 45-50 minutes.

VIDALIA HEAVEN

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Peel each onion, and core out the center. Drop a beef bouillon in the core of each onion, and cover the bouillon with 1 tablespoon of butter. Wrap tightly with aluminum foil.
• Cook on grill for 30 to 60 minutes, or to desired doneness. Be careful not to puncture the aluminum foil, or the juices will drip out, and the onion will burn.

ROASTED VIDALIA ONIONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
• Roast in preheated oven for 15 minutes.

WHOLE ONIONS FOR THE GRILL

Steps:

• Slice a small section off of one end of each of the onions, then make a small hole into the center.
• Fill the center hole with 1 bouillon cube and 2 tablespoons butter.
• Sprinkle the tops with fresh ground black pepper and a small amount of garlic powder if desired (do not add any extra salt).
• Replace the tops of the onions.
• Wrap each onion in heavy foil.
• Place the onions on a preheated grill over indirect heat.
• Close the lid.
• Cook for about 1 hour or until the onions are tender (cooking time will vary slightly depending on the size of onions that you use).
• Remove the tops and cut into small pieces and serve with the juice from the foil.

GRILLED VIDALIA ONIONS

Steps:

• Cut top and root end from onions. Peel and rinse. Make two cuts into each onion without going all the way through, making quarters that stay together. Core the middle of the onion.
• Place each onion in the middle of a foil square large enough to securely wrap the onion. Put 1/4 tsp of beef boullion granules into the middle of each onion. Crush about a 1/4 tsp of rosemary on to the top of each onion. Top with 1 Tbs of butter. Add salt and pepper to taste.
• Securely wrap each onion. I double wrap so juices don't leak out. Place on medium grill for 30-40 minutes until soft when squeezed.
• Serve as side dish. We serve in the foil packet.