• 1 large fresh onion
  
• 2-3 teaspoons beef bouillon granules
  
• 2 tablespoons butter or margarine
  
• 1 ounce of shredded provolone cheese or mozzarella cheese or swiss cheese

Directions

Cut the ends off the onion, just enough that it will rest flat on its root end.

Peel off outer dry layers.

Cut into wedges leaving the root end intact.

Place on a square of heavy foil.
Top with boullion and butter.

Wrap securely, be sure that you do not poke holes in the foil-- you want the juices to stay in there with the onion.

Bake at 350 for 45 min to 1 hour.

Remove from foil into a serving bowl and top with cheese while HOT.

Enjoy with a piece of crusty french bread.