BBQ'd French Onions
"This tastes like french onion soup off the bbq. A great appetizer with garlic bread to dip in the sauce!"
photo by AaliyahsAaronsMum
- Ready In:
- 55mins
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 6 large vidalia onions
- 6 bouillon cubes
- 29.58 ml minced garlic
- butter
directions
- Cut both ends off the onion and remove the outer layer of skin.
- With either an apple corer or a vegetable peeler take out the core of the onion.
- With the onion sitting flat on cutting surface quarter cut the onion, without going all the way to the bottom.
- Put one bouillon cube in where the core came out of.
- Gently separate the quartered sections and spread butter in between each section adding the minced garlic.
- Spread the top of each onion with butter.
- Take heavy duty foil and carefully wrap and seal the onion.
- Place on hot bbq, close the lid and cook for 45-60 mins.
- When done place on plates with the foil intact.
- Open up and enjoy.
- It tastes just like French onion soup.
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Reviews
-
wonderful idea going to try this way soon Thanks.Ken -
I thought this is a lovely way to serve onions, but DH wasn't too keen. I used just 2 onions and 1 bouillon cube cut into two. I loved the sweetness of the onion with the garlicky and slightly salty juice in the foil. DH said next time he would open up the foil for the last 10 minutes of the cooking time to crisp it up a bit. Thank you, Susang, for sharing this wonderful recipe! :)
RECIPE SUBMITTED BY
Susang
Shelton, Washington
I live in Washington State, and 4 years ago I left the business world and started my second stint at opening an in-home daycare. My husband and I have have been together since high school and have been married 38 years, and we are still in love! Our daughter and son are grown and on their own, they have given us 2 wonderful grandsons, who are the light of our live's.When I was first married I made everything by scratch and still do most of the time! Got that from my mother who was a wonderful cook. She raised four daughters (with dad!), had a garden every year, sewed many of our clothes, made dinner every night and in her spare time had a 35 year career in management. A truly inspiring women that our family misses each and every day. I spent 18 years with a women's non-profit group. We raised money by catering to help support local and national charities. Our special project each year was for St. Jude's Childrens Hospital. We spend a lot of our free time with the kids and cooking is almost always on the agenda. My husband and I enjoy taking trips and entering car shows with our restored 63 SS Nova. Now that it's just the two of us I tend to cook larger meals on the weekends and simpler ones during the work week. I got my love of recipe collecting from my mother.
