Brian in Maine
is One Chatty Farker
- Joined
- Aug 5, 2007
- Location
- Portland Me
I'm going to make the grilled onions with bullion, and butter in them. Does anyone know how long they cook? Thanks Brian
I've to to try that!
I've lost the recipe, but as I remember it: Peel the onion, and cut a small flat on the bottom to stand it on. Cut a cone wedge in the top of the onion. put a cube of beef bullion in the wedge(I use beef base instead of the bullion), then a tablespoon of butter. Wrap in foil, then cook on the grill.
It comes out tasting like a super intense French Onion soup. Enjoy Brian
Thanks Brian...my wife has one question...where's the cheese? I'm already hearing about recipe mods...:biggrin:
I'm likin' the sound of that...recipe???...please...
Saturday Night Vidalia Onions Recipe courtesy Paula Deen Show: Paula's PartyEpisode: Paula's Favorite Foods5 large Vidalia onions or comparable sweet onion
5 beef bouillon cubes
5 tablespoons butter
Pepper
Prepare a fire in a charcoal grill. Trim a slice from the top of each onion, and peel the onion without cutting off the root end. With a potato peeler, cut a small cone-shaped section from the center of the onion. Cut the onions into quarters from the top down, stopping within a half inch of the root end. Place a bouillon cube in the center, slip slivers of butter in between the sections and sprinkle with pepper. Wrap each onion in a double thickness of heavy-duty foil.
Place the onions directly onto the hot coals and cook for 45 minutes, turning every so often. These can also be baked in a preheated 350 degree F oven for 45 minutes, but I still say they're better grilled over charcoal. Serve in individual bowls because the onions produce a lot of broth, which tastes like French onion soup.
Don't rule out sweet Texas 1015 onions.
What are Texas 1015 onions? I saw a Texas 1015 BBQ sauce in the grocery yesterday and didn't know what it meant.