The great recipe of the great times: onion bombs

My brother and sister-in-law made this one as a side dish while grilling during the summer. We liked it. My son came home on a college break and said “Let’s do some!” As I was getting ready I thought this would make a great French onion soup so I made it too. Let’s come to both!


1 Vidalia (or sweet) onion
3 beef broth cubes (low sodium is best)
3 T of butter
Aluminum foil
French bread (croutons would work too)
Münster cheese slices


1. Preheat the oven to 400
2. Cut off the top and bottom of the onion, then cut a hatch pattern. DO NOT cut all the way
3. Place the butter and broth on the onion
4. Wrap and seal completely in aluminum foil. Then start again with a second sheet to avoid leaks
5. Bake for 40 minutes
6. Remove from oven and let stand for 5 minutes. Enjoy! Or…

7. Transfer the onion to a baking dish and turn your oven broiler on high.
8. Add mandrels of French bread to the dish
9. Cover with one or two slices of münster cheese
10. Place under the broiler for 5 minutes and keep an eye on it. You don’t want to burn the cheese.
11. When bubbling, remove and enjoy your soup.

It was so good. I changed the broth to low (or no) sodium because it was a bit salty. If you do this on your grill, it’s over medium heat for the same amount of time. Onions are just a great side dish for anything on the grill. Enjoy!

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