Me and my son-in-law came up with this once upon a time. He is from Vidalia and still lives there.
Prepare one nice sized onion for each person to be served.
Peel the outer layer off the onion
Core the onion about 3/4 of the way down
Into the hole from coring put a pat of real butter, a teaspoon of Tone's Beef Base (similiar to Demi-Glaze but not near so costly) which is like bullion but much richer and darker......and tastier. I believe I got my Tone's at Sam's Warehouse. Drizzle into the core about a teaspoon of bourbon (don't use Old Crow.......use something rich in flavor).
Wrap the onion(s) in foil and cook on the grill or in the oven for a half hour or so. The onion gets steamed with the great flavors.
As Justin Wilson used to say, 'Man, that some good stuff!'
Sopping up the juice that's left after you eat your onion with some of MikeK's bread would be some mighty fine eating.
Do not go gentle into that good night,
Old age should burn and rage at close of day;
Rage, rage against the dying of the light. - Dylan Thomas