4 medium to large Vidalia onions
butter
4 beef bouillon cubes
Skin
and core onion, being careful not to cut through bottom of onion. Place
whole trimmed onion in a casserole dish. Place butter in hole to a
depth of half way. Place a whole bouillon cube in hole; finish filling
with butter. Cover and bake 30-45 minutes in a 350 degree oven until
tender. May also be wrapped individually in foil and cooked on grill.
Serve with pan juices drizzled over the top of the onion.
