coring an apple, but only partway down. It only needs to be big enough to hold a bouillon cube and a pat of butter. Don’t hollow it out; you’re making a pocket, not a bowl.
Step 3 — Fill and season
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Drop one bouillon cube into each cavity, then top with about 1 tablespoon of butter. Season generously with salt and freshly ground black pepper — though go a little easy on the salt, since the bouillon is already salty.
Step 4 — Wrap
Wrap each onion
