Ingredients:

  • 4 large Vidalia onions
  • 4 beef bouillon cubes
  • 4 tbsp unsalted butter
  • 1 tsp cracked black pepper
  • 4 splashes Worcestershire sauce

Instructions:

  1. Peel the papery outer skin off the onions. Cut a small slice off the root end so the onion sits flat.
  2. Use a paring knife to cut a cone shaped hole about 2 cm deep into the top of each onion. <small>Note: Don't throw the plug away; you can chop it up for another meal!</small>
  3. In a small dish, mash together the 4 beef bouillon cubes and 4 tbsp of butter until they form a gritty paste.
  4. Divide the butter mixture into four parts and press it firmly into the hollowed out center of each onion.
  5. Top each onion with 1/4 tsp of cracked black pepper and a generous splash of Worcestershire sauce.
  6. Place each onion on a large square of heavy duty foil and fold the edges up, twisting the top until the packet is airtight.
  7. Pre heat your grill to medium heat (about 180°C to 200°C).
  8. Place onions directly on the grates and cook for 45 minutes until the onions feel soft when squeezed with tongs.
  9. Carefully open the foil (watch for steam!) and let them sit for 2 minutes until the juices slightly thicken.