Ingredients

  • 4 large sweet onions
  • 4 teaspoons beef bouillon granules
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons butter
  • 4 teaspoons white wine or beef broth, optional

Ready In 15 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Prepare grill for indirect heat. Peel onions, leaving root ends intact.
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Step 2

  • Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center.

Step 3

  • Cut each onion into quarters, cutting to within 1/2 in. of bottom.
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Step 4

  • Place each onion on a double thickness of heavy-duty foil (about 12 in. square).
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Step 5

  • 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.
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  • Length: 40 minutes