One large onion per person. I prefer Georgia Viadalia onion or Texas sweet onion.
One beef bouillon cube.
Sprig of fresh thyme
1 dash Worcestershire sauce
1 splash of balsamic vinegar syrup
salt and pepper to taste
one teaspoon of butter to top
Grated Guyere cheese to taste
Cut large onion in half and place on a large square of no stick foil. Square must be large enough to wrap around the entire onion. Hollow out the center of onion with a melon ball tool to form a well. Place bouillon cube in hollow core of onion. Add the splash of Worcestershire sauce and balsamic vinegar syrup, the sprig of thyme and salt and pepper to taste. Top onion with pat of butter and seal tightly in the foil packet. Place packets in a dish or on a baking sheet in case it leaks. Bake in oven at 375 degrees or place on the grill to the side. Bake or grill until the onion is tender. This will depend on the size of the onion...for a medium onion about 30 to 45 minutes or so. Remove from oven and open packets carefully, you will have lots of yummy broth...that's the point. Now top with Guyere cheese and place under broiler until the cheese melts. I usually transfer mine into individual bowls. I place a large piece of grilled bread in the bottom of the bowl and then place the onion on top and pour the juice over it. Delicious! Taste just like French Onion Soup.
If you try it ....let me know what you think. The Hubz loves it. We had it tonight with his favorite steak topped with blue cheese, baked potato and creamed spinach.