Vidalias

I also core them then add evoo, seasoning of choice and some parm or blue cheese. Wrap in foil and roast. YUM!

Slice drizzle with olive oil wrap in foil & grill or egg tell tender.

We do the same basic thing in a cast iron cassarole dish. That way you have the juice to sop up with some toasted bread. Onions done this way do wonders to a smoked bologna samiche.

Popposam

LOL! I do the same. Used to eat bell peppers like an apple, too, but I can't eat them at all any more. Coincidence?

Slice em thick, throw into a Dutch Oven(lid off) with diced potato's, FCBP, Kosher Salt, EVOO, Butter, dash of cayenne. Serve along side a thick piece of Egged meat.
Dang that makes me hungry.

 
My Dad liked them pretty much as AZRP suggest but he would slice them in half and put a pat of butter on each half, cut side up, and crumble the bullion cube on top and microwave till tender. Must be a million ways of doing that one. They are GOOD!

My favorite is a really great French Onion Soup! Make your own real broth(s)(beef, chicken, veal, what ever floats your boat), season with a little sherry or brandy (or both ), thyme, and S&P. I like a little Kitchen Bouquet in there somewhere, either when making the broths or in the final product. Float your toast and cheese on top and broil . . . but you know all that. Easiest thing in the world if you have the time and few things taste better. :cheer:

Gator

 

Before you wrap them up wrap a couple strips of bacon around them. They are also good without the bouillon cube. Sprinkle with some Tastefully Simple Garlic and Dill seasoning before serving.