4 medium Vidalia onions
2 beef stock cubes
4 tablespoons Sherry
4 teaspoons butter
salt and pepper
1. Peel onions and hollow out a cavity at one end of each onion.
2. Season the outside of each onion with salt, pepper and mixed herbs.
3. Put half a beef stock cube, 1-tablespoon sherry and 1 teaspoon butter into the cavity of each onion.
4. Wrap each onion individually in tin foil and place in the coals of a barbecue for about 45 minutes.