4 large sweet onions
4 beef bouillon cubes
4 tablespoons butter
heavy duty aluminum foil (a must!)
Peel onions without cutting off the root end; cut off about 1 inch of the top of the onion.
Removing as little as possible, cut the root end into a nice flat surface so the onion will remain upright while cooking.
Using a potato peeler or knife, dig a small cone shaped section from the center of each onion (be careful not to cut through to the root end!).
Cut the onion into quarters from the top down, stopping within an inch of the root end. Place a bouillon cube in the center of each onion, and place chunks of butter around the bouillon.
Wrap each onion separately in heavy duty aluminum foil. Seal the foil well so moisture can’t escape during baking, letting the yummy broth evaporate. Place the foil packages directly on the grill grate, or in a baking pan in a 425 degree oven. Bake until onions are soft, about 45 minutes to 1 hour.
To serve, place each onion in an individual bowl and open foil package (don’t burn yourself with the steam!). Remove onion and all the broth from inside the foil. Serve warm.