I'll have a better picture soon

              Foiled onions

---

These are terrific with roasted meats, chicken, potroast, even on burgers.   Make them at the same time in the oven while roasting your meat.

about 1/2 cooked onion per serving

whole onion
salt and pepper
olive oil for drizzle OR
1    Tbsp. butter
1    beef flavor bullion cube (optional)
8 X 8 square foil (or larger)

Trim onion on both ends, being careful to not cut off the little knob that holds it together.  Leave whole and peel.  Cut down the center of the onion, twice, as if quartering the onion, but do not cut all the way thru.  Cut about 2/3 to 3/4 of the way down. 

Place the onion in the center of a square piece of foil large enough to cover completely.  Season with salt and pepper and drizzle with olive oil.  Or cut 1 Tbsp. butter into 4 pieces and tuck a piece into 4 cuts in the onion.  Ultimately, cut one beef flavored bullion cube into 4 thin slices and wedge those into 4 cuts in the onion.

Wrap the onion tightly in the foil, twisting the top closed.  Bake at 350 or higher for 1 hour until soft when squeezed.  Remove from foil and enjoy with juices.