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4 minutes
60 minutes
64 minutes
- 4 Vidalia onions
- 4 cubes beef bouillon
- 4 tablespoons butter
- Preheat your outdoor grill to medium heat and lightly oil the grate.
- Peel and core the onions. Place a beef bouillon cube in the center of each onion, top with 1 tablespoon of butter, then wrap in aluminum foil securely.
- Grill for 30-60 minutes until cooked to your liking, ensuring the foil isn't pierced to retain the flavorful juices and prevent burning the onion.
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