Description
This savory delicacy lets you enjoy all the flavors of French onion soup during summertime. Serve it with toasty bread as another nod to a bowl of the beloved classic. —Krista Slack, Simi Valley, California
Ingredients
- 2 large sweet onions
- 1 to 2 teaspoons beef bouillon granules
- 1/2 cup butter, softened
- 2 slices swiss cheese
- minced fresh thyme, optional
Directions
- Prepare grill for indirect heat. Cut 1/4 in. from top and bottom of each onion; peel. Core onions, leaving the bottom fourth of the onions intact. Place each onion on a double thickness of heavy-duty foil (about 12 in. square). Place bouillon in each onion; top with butter and seal tightly.
- Grill, covered, over medium heat for 35-40 minutes or until onions are tender.
- Carefully unwrap; top each onion with a cheese slice. If desired, top with fresh thyme. Serve immediately.
