Makes 1 to 2 servings
When I was writing A Fork in the Trail, Kurt Larson (Kipawa Kurt) sent this to me with a note saying that it is one of his favorite recipes. I was skeptical at first but after trying it I recommend the dish as a tasty addition to your trail food repertoire. While it is not a super lightweight recipe, it does make a great side dish to a campfire-grilled steak. As a variation, we add a bit of gruyere cheese to the recipe.
1 large white onion
1 single serving pouch or cube beef bouillon
1 to 2 tablespoons butter, to taste
At Home
Pack the onion and beef bouillon in a ziplock bag. Add the butter to any other butter you will take on your trip. Pack enough aluminum foil to double-wrap the onion.
At Camp
Make sure you have some hot campfire coals. Peel the onion and cut it in half. Scoop out a small portion of the center and place the bouillon in the cavity. Put the two halves back together and cover the outside liberally with butter. Wrap the entire onion with two layers of foil. Place the bundle near the hot coals and cook until the onion softens. Open the package, separate the halves and cover with the gruyere cheese. Serve with a slice or two from a mini baguette.
