Ingredients
2
2 servings
- •2 Vidalia onions
- •2 tablespoons butter
- •1 cube beef bouillon, crumbled, or more to taste
- •2 pinches ground paprika
- •salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Peel onions and cut off ends. Place each onion on large sheet of aluminum foil.
- Cut 6 to 8 slices in each onion from the top down about 3/4 of the way toward the bottom; don't cut all the way through. Sprinkle 1/2 of the crumbled bouillon cube over each onion, then place 1 tablespoon butter on top of each. Season with paprika, salt, and pepper. Wrap aluminum foil around each onion to form a pouch.
- Roast in the preheated oven to desired tenderness, 30 to 60 minutes.
- Be careful when opening foil pouches as steam will be hot. Drizzle cooking liquid over onions once served.
Nutritional Facts
Per 2 servings
- Calories: 108
- Carbohydrate: 1g
- Fat: 12g
- Fiber: 0g
- Protein: 1g
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