1 onion per person served
butter
Thyme
Bouillon cube (chicken or beef)
Garlic salt

Peel skin off medium sized onion and cut a cross in the onion half way down. Take out about 1/2 inch in the center of the onion. Place 1/2 cube of bouillon in the cavity, with a dab of butter. Season with a touch of garlic salt and thyme.