Roasted (Or Grilled) Whole Onions

• 4 medium onions, peeled but left whole (baseball size)
• 4 teaspoons beef bouillon granules
• 1 1/2 - 2 teaspoons Worcestershire sauce
• 2 tablespoons butter

1. Preheat oven to 400F or get a heap of coals glowing in your grill.
2. 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.
3. Working with one onion at a time, place an onion onto a square of heavy duty aluminum foil.
4. 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.
5. Drizzle the onion with 1/4 - 1/2 teaspoons Worcestershire sauce.
6. Smear 1/2 tablespoon of butter on top of the onion and into the cuts.
7. Gather the corners of the foil and wrap tightly. It will look like a giant hershey kiss.
8. To bake in the oven:.
9. Place all wrapped onions into a baking dish so that they will stay upright.
10. Roast in a 400F oven for 45 to 70 minutes or until soft.
11. To roast on a grill:.
12. 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.

onions, beef bouillon granules, worcestershire sauce, butter

Taken from www.food.com/recipe/roasted-or-grilled-whole-onions-378394 (may not work)