French Onion Vidalias
1 medium Vidalia onion per person
1 beef bouillon cube per onion
1 tablespoon butter per onion
- Cut each Vidalia in half most of the way down, so the two halves are still connected at the base. Turn the onion 90 degrees and make the same cut, then turn the onion 45 degrees and make the same cut, then 90 degrees and the same cut. You’ll end up with eight onion wedges, all connected at the base. You can also use an apple divider to save time and create evenly sliced wedges.
- Place each Vidalia on a square of tin foil large enough to wrap the entire onion. Press a bouillon cube down into the middle of each onion, and press a pat of butter down on top of that. Bring up the sides of the foil and wrap the onion, leaving a little bit of room inside for steam.
- Place the packets on a medium-high heat grill for 40 minutes, or until the onion inside gets soft and tender. Move the packets into individual bowls. Unwrap foil and eat by pulling off pieces of the onion with a fork.
- (Optional) After each onion is cooked, unwrap it and top with Gruyere cheese; cook under a broiler until bubbly.