Ingredients
4 large sweet onions4 teaspoons beef bouillon granules1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme1/4 teaspoon salt1/4 teaspoon pepper4 tablespoons butter4 teaspoons white wine or beef broth, optional
Preparation
Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square).
Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly.
Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.
