Saturday Night Vidalia Onions

• 1 large Vidalia onion, or a comparable sweet onion, per person
• 1 tablespoon butter per onion
• 1 beef bouillon cube per onion
• Pepper

1. Prepare a fire in a charcoal grill.
2. Trim a slice from the top of each onion, and peel the onion without cutting off the root end.
3. With a potato peeler, cut a small cone-shaped section from the center of the onion.
4. Cut the onion into quarters from the top down, stopping within a half inch of the root end.
5. Place a bouillon cube in the center, slip slivers of butter in between the sections, and sprinkle with pepper.
6. Wrap each onion in a double thickness of heavy-duty foil.
7. Place the onions directly onto the hot coals and cook for 45 minutes, turning every so often.
8. These can also be baked in a 350-degree oven for 45 minutes, but I still say theyre better grilled over charcoal.
9. Serve in individual bowls because they produce a lot of broth, which tastes like French onion soup.

vidalia onion, butter, onion, pepper

Taken from www.epicurious.com/recipes/food/views/saturday-night-vidalia-onions-384981 (may not work)