Ingredients
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1 large sweet onion (peeled and cut into wedges)
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1 1/2 tablespoons butter (can use 2 tablespoons) or 1 1/2 tablespoons margarine, finely cubed (can use 2 tablespoons)
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1 teaspoon beef bouillon powder
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1 pinch garlic powder
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1/8 teaspoon salt (or to taste, I use Lawry's seasoned salt)
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fresh ground black pepper (to taste)
Instructions
- Set outdoor grill to medium.
- Place the onion wedges on a large square of heavy-duty foil.
- Dot the top of the wedges with butter cubes, then sprinkle with bouillon powder, garlic powder, salt and ground black pepper.
- Fold the foil square into a packet.
- prick a small hole in the top of the packet to allow heat to escape.
- Place the packet (hole-side facing up) on the preheated grill.
- Cook for about 45 minutes to 1 hour or until the onions are a deep golden brown (shake the packet or open and stir the onions about halfway through to prevent burning).
- For oven baking; place the sealed foil packets on a small jelly-roll sheet.
- Bake 375 degrees F for about 45-50 minutes.