Grilled Vidalia Onion with Beef Bouillon

If you’ve never tried grilling a whole onion, you’re in for a treat. This Grilled Vidalia Onion with Beef Bouillon is a game-changer—sweet, tender, and packed with savory flavor.
Vidalia onions are naturally sweet and mild, making them perfect for grilling. When paired with beef bouillon, they transform into a rich, umami-packed side dish that’s perfect for BBQs, weeknight dinners, or even a fancy steakhouse-style meal at home.
Let’s fire up the grill and get cooking!
Why You’ll Love This Grilled Vidalia Onion
This recipe is all about simplicity and big flavor. The natural sweetness of Vidalia onions pairs perfectly with the savory depth of beef bouillon, creating a side dish that’s both unique and comforting.
It’s incredibly easy to make—just a few ingredients and minimal prep. Plus, it’s versatile. Serve it as a side dish, chop it up for salads, or even use it as a topping for burgers or steaks.
And the best part? It’s a conversation starter. Your guests will be asking for the recipe!
How to Make It
Let’s walk through the steps to make this flavorful dish.
Step 1: Prep the Onion
- Start with 2 large Vidalia onions. Peel off the outer skin, but leave the root end intact so the onion holds together.
- Cut off about 1/2 inch from the top of each onion to create a flat surface.
Step 2: Create the Bouillon Mixture
- In a small bowl, mix 1 beef bouillon cube (crushed) with 1 tbsp melted butter and 1/2 tsp black pepper.
- If you don’t have a bouillon cube, you can use 1 tsp beef bouillon powder or paste.
Step 3: Season the Onion
- Place each onion on a piece of aluminum foil (large enough to wrap it completely).
- Drizzle the bouillon mixture over the top of each onion, making sure it seeps into the layers.
Step 4: Wrap and Grill
- Wrap the onions tightly in the foil, creating a sealed packet.
- Preheat your grill to medium heat (about 375°F).
- Place the foil packets on the grill and cook for 30-40 minutes, or until the onions are tender. You can test doneness by inserting a knife into the center—it should slide in easily.

Step 5: Serve and Enjoy
- Carefully unwrap the foil packets (steam will escape, so be cautious).
- Transfer the onions to a serving plate and drizzle any remaining juices from the foil over the top.
- Garnish with fresh parsley or chives if desired.
Make Ahead Method
These grilled onions are perfect for prepping ahead of time. Here’s how:
Option 1: Prep the Onions Ahead
- Wrap the seasoned onions in foil and store them in the fridge for up to 24 hours before grilling.
Option 2: Cook and Reheat
- Grill the onions as directed, let them cool, and store them in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F for 10-15 minutes or on the grill until warmed through.
Option 3: Freeze for Later
- Grill the onions, let them cool completely, and store them in a freezer-safe container for up to 2 months.
- Thaw in the fridge overnight and reheat as needed.
Pro Tips
Let’s take your Grilled Vidalia Onion with Beef Bouillon to the next level with these expert tips:
1. Choose the Right Onions
- Vidalia onions are sweet and mild, but if you can’t find them, look for other sweet varieties like Walla Walla or Maui onions.
2. Add Extra Flavor
- Toss in a sprig of fresh thyme or rosemary with the bouillon mixture for an herby twist.
- Add a splash of Worcestershire sauce or balsamic vinegar to the bouillon mixture for extra depth.
3. Don’t Overcook
- Keep an eye on the onions to prevent them from becoming mushy. They should be tender but still hold their shape.
4. Use Foil Packets
- Foil packets make grilling easy and mess-free. They also trap steam, which helps the onions cook evenly.

5. Serve with Juices
- Don’t waste the flavorful juices in the foil packets—drizzle them over the onions before serving.
6. Customize the Seasoning
- Swap the beef bouillon for chicken or vegetable bouillon for a different flavor profile.
- Add a pinch of smoked paprika or garlic powder to the bouillon mixture for extra kick.
Storage Options
- Fridge: Store cooked onions in an airtight container for up to 3 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months.
- Reheating: Warm in the oven, on the grill, or in a skillet until heated through.
Tools For This Recipe
- Grill or grill pan for cooking the onions.
- Aluminum foil for creating the packets.
- Knife and cutting board for prepping the onions.
- Small bowl for mixing the bouillon seasoning.
FAQs!
Can I bake these instead of grilling?
Yes! Bake at 375°F for 30-40 minutes, or until tender.
What can I use instead of beef bouillon?
Use chicken or vegetable bouillon, or even a splash of soy sauce for a similar savory flavor.
Can I use regular onions?
Yes, but they’ll be more pungent and less sweet than Vidalia onions.
Are these onions vegan?
No, but you can make them vegan by using vegetable bouillon and vegan butter.
Variations and Substitutions
- Cheesy version: Sprinkle shredded cheddar or Parmesan over the onions before wrapping.
- Spicy twist: Add a pinch of red pepper flakes or a dash of hot sauce to the bouillon mixture.
- Herb-infused: Add fresh herbs like thyme, rosemary, or oregano to the foil packets.
- Balsamic glaze: Drizzle balsamic glaze over the onions before serving for a sweet and tangy finish.

Conclusion
This Grilled Vidalia Onion with Beef Bouillon is a simple yet impressive side dish that’s sure to become a favorite. It’s sweet, savory, and packed with flavor—perfect for any occasion.
I’d love to hear how it turned out for you! Did you try any fun variations? Share your thoughts in the comments below. And if you loved it, don’t forget to save the recipe for your next grilling session.

Grilled Vidalia Onion with Beef Bouillon
Ingredients
- 2 large Vidalia onions
- 1 beef bouillon cube or 1 tsp bouillon powder/paste
- 1 tbsp melted butter
- 1/2 tsp black pepper
- Fresh parsley or chives for garnish optional
Instructions
Step 1: Prep the Onion
- Start with 2 large Vidalia onions. Peel off the outer skin, but leave the root end intact so the onion holds together.
- Cut off about 1/2 inch from the top of each onion to create a flat surface.
Step 2: Create the Bouillon Mixture
- In a small bowl, mix 1 beef bouillon cube (crushed) with 1 tbsp melted butter and 1/2 tsp black pepper.
- If you don’t have a bouillon cube, you can use 1 tsp beef bouillon powder or paste.
Step 3: Season the Onion
- Place each onion on a piece of aluminum foil (large enough to wrap it completely).
- Drizzle the bouillon mixture over the top of each onion, making sure it seeps into the layers.
Step 4: Wrap and Grill
- Wrap the onions tightly in the foil, creating a sealed packet.
- Preheat your grill to medium heat (about 375°F).
- Place the foil packets on the grill and cook for 30-40 minutes, or until the onions are tender. You can test doneness by inserting a knife into the center—it should slide in easily.
Step 5: Serve and Enjoy
- Carefully unwrap the foil packets (steam will escape, so be cautious).
- Transfer the onions to a serving plate and drizzle any remaining juices from the foil over the top.
- Garnish with fresh parsley or chives if desired.