Big Weather's Big Recipe: Onion Bombs

My brother and sister-in-law made this one as a side dish while grilling over the summer. We loved it. My son is back home on a college break and said "Let's make some of those!". As I was getting ready, I thought, this would make a great French Onion Soup, so I made that too. Let's get to both!

Ingredients

1 Vidalia (or Sweet) Onion

3 Beef Bouillon Cubes (Low Sodium is best)

3 T of butter

Aluminum Foil

French Bread (Croutons would work too)

Muenster Cheese Slices

Preparation

1. Preheat oven to 400

2. Slice the top and bottom off onion, then cut a crosshatch pattern. Do NOT cut all the way through

3. Place the butter and bouillon on top of onion

4. Wrap and completely seal in a sheet of foil. Then do it again with a second sheet to prevent leakage

5. Bake in oven for 40 minutes

6. Remove from oven and let stand for 5 minutes. Enjoy! Or...

7. Transfer onion to oven safe dish and turn your oven broiler on high

8. Add French Bread chucks to dish

9. Cover with a slice, or two, of muenster cheese

10. Place under broiler for 5 minutes and keep an eye on it. You don't want to burn the cheese.

11. When bubbly, remove and enjoy your soup

This was so good. I changed the bouillon to low (or no) sodium because it was a little salty. If you do it on your grill, it's medium heat for the same amount of time. The onions are just a great side dish to anything on the grill. Enjoy!