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Grilled Onions

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4 large onions

1/2 cup butter

4 chicken bouillon cubes

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Preheat a grill to medium heat. Peel off the outer layer off the onions. Slice a small section off 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. (Each onion will be wrapped separately in its own piece of foil.)

Place onions on the 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.

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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