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.

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.

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.

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.

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.