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Saturday Night Vidalia Onions

1 large Vidalia onion, or a comparable sweet onion, per person 1 T. butter per onion 1 beef bouillon cube per onion Pepper

Prepare a fire in a charcoal grill. Trim a slice from the top of each onion, and peel the onion without cutting off the root end. With a potato peeler, cut a small cone shaped section from the center of the onion. Cut the onion into quarters from the top down, stopping within a half inch of the root end. Place a bouillon cube in the center, slip slivers of butter in between the sections and sprinkle with pepper. Wrap each onion in a double thickness of heavy duty foil. Place the onions directly onto the hot coals and cook for 45 minutes, turning every so often. These can also be baked in a 350 oven for 45 minutes, but I still say they're better grilled over charcoal. Serve in individual bowls because they produce a lot of broth, which tastes like French onion soup. Source: Unknown

Contributed by: Edit

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