Back in my training days I used to spend a week at a time with new employees, teaching them the ropes. I love to cook so let’s just say over the years I learned a lot of great recipes from all over the country. The grilled onion is worth sharing.
Take a whole onion (preferably a sweet yellow onion) and cut out the core, just not quite all of the way through. Don’t toss it, you’ll need to use it in a minute. Drop in 2-3 beef bouillon cubes depending on the size of the onion. Add a heaping teaspoon of butter and put the core back on top of the onion. You may need to cut down the core a bit so it will fit back on. Wrap the onion with aluminum foil, preferably two times to help keep the butter in. Grill the onion until you can squeeze it and it feels mushy, typically 30+ minutes.
Pull up a chair, pour yourself a beverage of choice and enjoy this foil wrapped bit of paradise with a juicy steak. If you like French Onion Soup, you’ll love this grilled perfection!