Prep 10 mins
Cook 45 mins
There are some similar recipes, but none using Worcestershire sauce - the secret to my whole onion recipe. Everyone loves them, no one believes how simple they are. You can roast in the oven or on the grill.
- 4 medium onions, peeled but left whole (baseball size)
- 4 teaspoons beef bouillon granules
- 1 1⁄2-2 teaspoons Worcestershire sauce
- 2 tablespoons butter
- Preheat oven to 400F or get a heap of coals glowing in your grill.
- Carefully make 8 cuts down to, but not through the root end of each onion. To keep from cutting too far, it helps to put the onion inside a canning ring.
- Working with one onion at a time, place an onion onto a square of heavy duty aluminum foil.
- Very gently, push your finger into the top of the onion, to loosen the wedges enough to pour the bouillon granules into the center of the onion.
- Drizzle the onion with 1/4 - 1/2 teaspoons Worcestershire sauce.
- Smear 1/2 tablespoon of butter on top of the onion and into the cuts.
- Gather the corners of the foil and wrap tightly. It will look like a giant hershey kiss.
- To bake in the oven:.
- Place all wrapped onions into a baking dish so that they will stay upright.
- Roast in a 400F oven for 45 to 70 minutes or until soft.
- To roast on a grill:.
- Place the onions, individually on the grill grate. Rotate the location of the onions occasionally, being careful to keep them upright. Roast in a covered, hot grill 45 to 70 minutes or until soft.