Total Time
Prep 20 mins
Cook 1 min

Choose large onions for this, of coarse you may increase or reduce amounts to as many onions as desired, I have listed the garlic powder as optional we are a family of garlic-lovers so I add it in, chicken bouillon may be used in place of the beef --- the onions may be completely prepared well in advance, wrapped in foil and refrigerated until ready to grill, you can also make these in the oven :)

Ingredients Nutrition


  1. Slice a small section off of one end of each of the onions, then make a small hole into the center.
  2. Fill the center hole with 1 bouillon cube and 2 tablespoons butter.
  3. Sprinkle the tops with fresh ground black pepper and a small amount of garlic powder if desired (do not add any extra salt).
  4. Replace the tops of the onions.
  5. Wrap each onion in heavy foil.
  6. Place the onions on a preheated grill over indirect heat.
  7. Close the lid.
  8. Cook for about 1 hour or until the onions are tender (cooking time will vary slightly depending on the size of onions that you use).
  9. Remove the tops and cut into small pieces and serve with the juice from the foil.


Most Helpful

Very good. I followed the recipe exactly. My GF suggested that I use 2 beef bullion cubes the next time as the center of the onion held most of the flavor. I used a combination of charcoal and charwood to get the desired heat (500°) and it took about an hour to cook the large white onions. Thanks

Oat57 August 10, 2008

These were wonderful! I baked them in my little convection oven (too darn hot to go outside to grill! and too hot to turn on the big oven!) I used beef base mixed with a little olive oil and water (no butter) and drizzled it into the hole cut on the onions. I love garlic, so I used the garlic powder too. Thanks Kitten!

Lakerdog2 August 07, 2008

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