Soupy French Onion Recipe

Joe S showed me this recipe in the late 90s. It can also be found on Internet as grilled onion; I just happen to like to call it Soupy French Onion because it tasts just like a French Onion Soup.

Ingredients

• 1/2 to 1 large Vidalia onion per person
• 1 beef bouillon per onion
• Aluminum foil

Directions

1. Cut ends off onion. The resulting flat spot on the onion should be around the size of a quarter.
2. Peel off one or two layers of the onion in addition to the outer skin
3. Divide the onion by making an equatorial cut
4. Carve out the flat spot at the polar ends of the onion to form a shallow divot/cone.
5. Place onion half on an aluminum sheet
6. Use half a bouillon cube per half an onion
7. Crush or divide the half-cube into four or more pieces
8. Place bouillon cube pieces in polar divot/cones of the onion
9. Wrap onion half tightly in aluminum foil
10. Place wrapped onion half on grill, camp fire, or 400 degree oven for 35 to 45 minutes, or until onion is soft

Serve onion still wrapped in foil.