Kitchen

[debic]

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@KingstonsMom wrote:

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@GrnEyeGal wrote:

What do you do with the boullion and butter ?

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@GrnEyeGal

These work great on the grill or in the oven!

You can also use a low sodium bouillon  if you choose/need to and you can use a cube or a tablespoon of a paste type bouillon.

Peel the onion, trim off the top and end portion. Use an apple corer and core the onion, trying not to go all the way through the onion.

If you do go all the way though when coring, no biggie since you'll be wrapping it in foil, which will hold the bullion & butter in.

After coring, place 1 tablespoon of butter/margarine and 1 bouillon cube or 1 tablespoon bouillon paste.

Place on foil squares large enough the wrap foil around onion and twist top.

Oven - 350 about 45 min. depending on size. (press foil to see if soft)

Grill - close to hot coals 45 min. turning often till soft.

Soooo good, like french onion soup!

You'll want to serve these in a bowl, due to the yummy juice or it will run all over your plate!

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This sounds yummy.   Probably not in my area yet.

[Chicagoan]

Vidalia's just came in this week to Chicagoland grocery stores on sale 69 cents per lb.

[SharkE]

Finally ! shipping mine the 7th !

[Regal Bee]

Already bought some.....yummy!