This is a favorite of my Boy Scouts that graduated as Eagle Scouts from BSA Troop 47, Littleton, Colorado when I was their Scoutmaster. We challenged the Scouts to do one “gourmet” dish for each campout, and this was my “example” entry to spur them on to doing more than just beans and weenies. They got the idea quickly and not only changed what they were cooking [for the better] but how they prepared and cleaned up their creations. I have one Eagle Scout that is now an award winning chef working in NYC, largely because of his experiences while camping and earning the BSA Cooking Merit Badge.
From my Girl Scout camping days. Our girls, especially when younger, loved to make this dinner because they could each make their own little foil packet and "customize it" to their own taste. At first, we had to encourage them to put in the onion, even if they didn't eat it, so it would flavor the rest. They usually agreed. Along with some Hawaiian rolls and butter, this was a satisfying meal.