Baked Sweet Onions will remind you of French Onion Soup. Whole onions are peeled, topped with beef bullion, butter, brandy, Worcestershire sauce, and fresh thyme and wrapped individually in foil packets.

The best recipes are easy to prepare and impossible to mess up. That’s the case with Baked Sweet Onions. The hardest part is peeling them only because of the tears involved. Once you get past that, you’re in like Flynn.

I took these to our recent Bunco night. Bunco is a fun game to play that requires no skill. It’s is as much about socializing as playing the game.

And, in the case of my Bunco group, it’s about food.

Our food theme for the night was “baseball, hotdogs, apple pie, and Chevrolets”. I’m still looking for the Chevy but the rest of the elements were represented.

Baked Sweet Onions make a nice side dish for hotdogs. The reason I know that to be true is that I brought home an empty dish.

I don’t like onions. What can I substitute?

If you don’t like onions, you should substitute another recipe. Try this one.

Did you add sugar to the onions to make them sweet?

I did not add sugar. The variety of onions is called sweet onions.

Can I make these in a slow-cooker?

You can put the foil packets in the slow-cooker. I haven’t tried cooking them this way so I can’t give you advice on cooking time.

My mama won’t eat anything that comes in contact with an onion. What should I do?

Tell Mama to stay away from the onions.

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Directions

Peel onions and leave stem intact. If they don’t sit evenly, trim a small portion off the stem.
Using a sharp pointed knife, such as a paring knife, remove a one inch, cone shaped piece from the center of each onion.
Place each onion on a sheet of foil large enough to completely cover the onion and form a packet. Fill each hole with a beef bouillon cube.
Top each bouillon cube with butter. Add a splash of Worcestershire sauce and brandy to each packet. Top the onions with a sprig of fresh thyme. Sprinkle with salt and pepper.
Wrap each onion well and form a packet. Place in a 350 degree oven for 45 to 60 minutes until the onions are soft.
Remove from foil and place in a serving bowl. Baste with the broth. Serve warm.

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