These are so sublime they just melt in your mouth. Top them on grilled chicken, pork, or steak and you've got one fantastic meal.
1 large Vidalia or sweet onion, peeled and cut into large wedges
2 tablespoons softened butter
1 teaspoon beef bouillon granules
garlic salt and pepper to taste
Preheat an outdoor grill for medium heat.
Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.
Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning.