A Condiment’s Tale
The beauty is in the simplicity.
Ingredients:
- Any number of small to medium sweet yellow onions
- Same number of beef bullion cubes
- Same number pads of butter
Other:
- Aluminum foil
- Melon baller (or small spoon)
- Heat source (grill or oven)
Cut top and bottom off the onions.
Peel onions. (If this is difficult, you should stay away from the melon baller.)
Core a ball out of the onion (Save the core.)
Insert Bullion cube (unwrapped) into the onion.
(Trust me, 2 bullion cubes is one too many, unless you plan to drink a LOT of beer.)
Fill the remaining space in each bullion-loaded onion with butter.
Place the onion balls in their own foil, top with a bullion cube and butter. (This is why you kept the cores.)
Wrap loaded onions with foil snuggly.
I use a 40-year-old Weber charcoal grill (indirect heat). You could also use the top rack of a gas grill or put them on a cookie sheet in an oven at 350°.
Cook until really mushy. Usually more than an hour is good.
(BTW: I cover the grill, top vent open 3.1416%.)
Use to top brats, dogs, burgers, or my personal favorite, cheese bread.
