1. Prepare a fire in a charcoal grill or preheat oven to 350 degrees.

2. Trim a slice from the top of each Vidalia onion, and peel the onion without cutting off the root end. With a potato peeler, cut a small cone-shaped section from the center of the onion. Then cut into quarters from the top down, stopping within a half inch of the root end.

3. Place a bouillon cube in the center, slip slivers of butter in between the sections, and sprinkle with pepper.

4. Wrap each onion in a double thickness of heavy-duty foil. Place the foil-wrapped onions directly onto the hot coals and cook for 45 minutes, turning every so often. Or, bake the foil-wrapped onions in the oven for about 45 minutes. Serve in individual bowls because the Vidalia Onions produce a lot of broth, which tastes like French onion soup.

Courtesy of the Vidalia Onion Committee, contributed by Paula Deen, Owner & Proprietor of The Lady & Sons in Savannah, Georgia. Paula Deen is a well-known restaurateur, cookbook author and Food Network star.