Bouillon Onion Camping Recipes

ROASTED VIDALIA ONIONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
• Roast in preheated oven for 15 minutes.

VIDALIA HEAVEN

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Peel each onion, and core out the center. Drop a beef bouillon in the core of each onion, and cover the bouillon with 1 tablespoon of butter. Wrap tightly with aluminum foil.
• Cook on grill for 30 to 60 minutes, or to desired doneness. Be careful not to puncture the aluminum foil, or the juices will drip out, and the onion will burn.

HIPQUEST'S BAKED VIDALIA ONION

Steps:

• Preheat oven to 425 Fahrenheit.
• Peel and cut off just the roots of the onion, do not cut off the whole bottom "core".
• Cut the top of the onion into a pointed core, save the cut out portion.
• Set the onion into the center of a piece of foil large enough to make a fairly loose packet (shaped kind of like a Hershey's Kiss) and bring up the sides.
• Place the bouillon cube in the opening, add the butter and pour on the Worcestershire sauce, chop the saved core and add to the top.
• Bring foil together and seal well.
• Bake for 1 1/2 hours, open packet and place into a bowl, slice up and serve.

BOUILLON ONION (CAMPING)

Steps:

• 1. Peel off skin of onion. Then hollow out a hole in the middle of the onion with a knife. Do not cut all the way through.
• 2. Put bouillon cube in hole. You may also add 1-2 tbsp butter. Wrap onion with tin foil, and twist at top.
• 3. Place over a camp fire (or a grill) for about 15 minutes.