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 once 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 packet well. 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.