Derby Trail Cook Book

A Mice...er, Nice treat to go with that great porterhouse or ribeye...

4 Large Vidalia Onions
4 Beef Boullion Cubes or its = in Powder
4 Tablespoons Butter
Pinch of Black Pepper

Cut just the tops off the onions and peel.
Making sure you don' cut all the way thru,
cut the onion from the top down into 8's, using an apple
slicer/corer works well and gently spread onion apart, keeping bottom intact.
Remove the center core of the Onion.
Place a pat of butter and a BB Cube into the open core
of the onion with pinch of Black Pepper to taste.
Wrap in foil and place over direct heat for approx. 20 mins.
Check after 15 mins, if onion is soft remove and enjoy.
I like to keep them on a little longer and get some extra carmalization
on them.
Tastes just like French Onion Soup without the slurping.
You might need to adjust BB for Size of the Onion.
You can also throw your favorite cheese(gruyere/swiss/parm.)
for an extra treat.