Recipe Wanted - Whole Onion

Here is one I have made several times:

Caramelized Onions for the Grill or Oven Recipe
These made be made on the grill or in the oven, great to take camping as you can prepare the foil packages ahead of time then just stick on the grill, they are great on top of burgers, steaks and even fish -- one onion for each packet but of coarse you may make as many packets as desired! --- see bottom of recipe for oven cooking
by KITTENCAL
55 min | 10 min prep | 1 packet
1 large sweet onion (peeled and cut into wedges)
1 1/2 tablespoons butter or margarine, finely cubed (can use 2 tablespoons)
1 teaspoon beef bouillon powder
1 pinch garlic powder
1/8 teaspoon salt (or to taste, I use Lawry's seasoned salt)
fresh ground black pepper (to taste)
1. Set outdoor grill to medium.
2. Place the onion wedges on a large square of heavy-duty foil.
3. Dot the top of the wedges with butter cubes, then sprinkle with bouillon powder, garlic powder, salt and ground black pepper.
4. Fold the foil square into a packet.
5. prick a small hole in the top of the packet to allow heat to escape.
6. Place the packet (hole-side facing up) on the preheated grill.
7. Cook for about 45 minutes to 1 hour or until the onions are a deep golden brown (shake the packet or open and stir the onions about halfway through to prevent burning).
8. For oven baking; place the sealed foil packets on a small jelly-roll sheet.
9. Bake 375 degrees F for about 45-50 minutes.

here is what i use

Onion, Grilled "French"

Good evening fellow egger's... thought I'd pass on a recipe given to me by an onion farmer.Use a large red sweet onion, remove outer skin, cut out a cone shape from the root end of the onion. Cut off the bottom of the cone and clean out the hole so a beef bullion cube will fit inside. Insert one bullion cube,replace the cone, and double wrap in foil. Grill as a condiment to your main dish 350 degrees for one to two hours. Carefully remove from foil, remove cone, pour excess juices into hole and quarter the onion. I've had nothing but accolades from everyone who has tasted these onions, even non onion eatters. Wish I could take credit for this recipe... Thanks Paul Baker, owner of Baker Farm's International....WCS

Recipe Type
Side Dish

Recipe Source
Source: BGE Forum, West Coast Smokey, 2001/09/17