Onion with the beef boullion trick

Chef Charles

DynaGreaseball passed along an idea for doing up onions on the BGE ...

DynaGreaseball wrote:

Get one of those smaller, round white onions...not a Vidalia. Slice the top and the bottom off and peel it, and with a small spoon or a melon baller, carve out a cavity in the top of the onion. Put one of those beef boullion cubes down in the cavity--you know, they are about 1/2 inch cubed and usually wrapped up in foil.

Then, put the whole thing in HDAF with an opening at the top. Cook on the egg at about 350-400 for about an hour. (Same way you'd do a baked potato). The juices from the onion will be contained by the HDAF and the boullion flavor will permeate the whole onion. Really nice side, and very convenient for the egg. Have fun.

Well, I did not have a beef boullion cube so I used some concentrate beef boullion instead and poured it over some cooking onions and cooked them for about an hour at 400. They turned out fantastic. In fact, my wife who does not like to eat onions loved them.

Thanks DynaGreaseball for the idea.

Mainegg

We do these too. If I want to dress them up I use a dutch oven and fill it with quartered onions. add a couple tbs of beef bullion and 1/2 c red wine. a tbs of butter. cook till soft and top with croûtons and grated swiss cheese. yummy

Grandpas Grub

Sounds like onion soup, sort of...

Nice idea.

GG

wannabebackinTexas

Another twist on the onion trick: Instead of using a melon baller to scoop out the top just cut down on the onion about 3/4 of the height of the onion in 4 to 8 sections. Place a pat of butter in each of the sections and wrap in HD foil, leaving the top open. Add in a good helping of worcestershire sauce and close up the foil. Cook in egg about the same way you'd do potatos. This one won't taste like onion soup

Good eggin'
-Paul

Kew_el_steve

I did two Vidalia's this weekend. Bullion cube and a pat of butter on each one in a HDAF "bomb". 350 for 1-1/2 hours. Came out spectacular, tasted just like French Onion soup. mmmmmmmmmm

DynaGreaseball

So proud you guys tried my onion bouillon cook, and enjoyed it. I've gotten so many great ideas from this forum, it's nice to be able to contribute something.