Grilled French Onion

Grilled Onion


1 sweet onion, large
1 beef bouillon cube (or 2 tablespoons of Steak Sauce)
Butter (or Olive Oil)


Grilled Onion Recipe 

Peel the onion leaving the root end undisturbed.

Option 1:  Cut a 1-inch deep hole into the top center of the onion (think of coring an apple). Make two slices crosswise almost completely through to the root end. Place bouillon cube in the hole and a pat of butter between each crosscut.

Option 2:  Cut onion into 6 to 8 wedges, leaving root end. Slowly open up the onion, pulling the wedges apart. Set on foil and drizzle with olive oil and steak sauce. Spring with salt and pepper.

Wrap in aluminum foil tightly. Put on grill over campfire for 15 to 20 minutes or until onion is tender. Serve individual onions in foil.


1 serving

Total Time

25 Minutes

Reader Comments

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I don't understand the instructions for this recipe. "Cut a circle"? "Slice crosswise"? These aren't clear at all to me. Plus, the picture of onions included with the recipe are NOT the onions of the recipe! The pictured onions plainly have grill marks, are not completely peeled, are not sliced, and have no "circles" cut into one end, while the recipe onions have all these preparations and wrapped tightly in foil, thereby leaving no grill marks. This was the most confusing recipe I've ever seen in the Farmer's Almanac.

grilled onions

The Editors's picture

Thank you for your feedback, Mark. We have tried to make the directions more clear.

Thank you, but...

Thanks for making the cutting instructions clear now. However, this recipe won't result in the delicious-looking browned onions in the photo --- the foil wrap will prevent them from browning, I'd like to know how the onions in the photo were prepared; obviously a different recipe.


The Editors's picture

Upon further review, we agree that the photo was incorrect for this recipe, so we have removed it for now. Thanks!

awesome thought --

awesome thought -- cinnamon-sugar baked onion. THANK YOU!!!!!!!!!

I actually saw this on Food

I actually saw this on Food Network a couple of years back. I think it was on Paula Dean.