Baked Onions with Sherry

Moira, a friend of mine from Philadelphia, made these and did not use the sherry, just the boullion cubes, and probably butter. She also cooked hers in the oven. I've also seen recipes use Worcestershire sauce instead of sherry and add some seasonings like smoked paprika and garlic powder.

4 medium Vidalia onions
2 beef stock cubes
4 tablespoons Sherry
4 teaspoons Butter
Salt and pepper
Mixed herbs

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