Description
Roasted in the oven or on the grill, these onions are simple and tasty. They taste like French onion soup, and smell great. In college I used to put it on the top of my gas stove! Still delicious just the same. Very very easy and loads of flavor.
Ingredients
- 2 Vidalia onions
- 2 tablespoons butter
- 2 cubes beef bouillon
- 2 dashes salt
- 2 dashes pepper
- 2 dashes ground paprika
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Peel onions and cut off ends. Place each onion on large sheet of aluminum foil.
- Cut 6 to 8 slices in each onion from the top down about 3/4 of the way toward the bottom; don’t cut all the way through. Sprinkle 1/2 of the crumbled bouillon cube over each onion
- then place 1 tablespoon butter on top of each. Season with paprika
- salt
- and pepper. Wrap aluminum foil around each onion to form a pouch.
- Roast in the preheated oven to desired tenderness
- 30 to 60 minutes.
- Be careful when opening foil pouches as steam will be hot. Drizzle cooking liquid over onions once served.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 2