Skin and core onions. Coring the onion is a lot like coring an apple -- use a sharp knife and be careful not to cut through bottom of onion. Cut a cross on the top of the onion taking care not to go all the way down.

Place the onions on a sheet of heavy duty aluminum foil. Make sure the foil is large enough to bring all edges up and over the onions once they are filled. Place the onions and foil on a baking tray.

In a small bowl mix together the soft butter, garlic, pepper, crushed bouillon cubes

Fill each onion core with the butter mixture.

Rub each onion with olive oil and season with salt and pepper and smoked paprika

Bring the foil up and over the onions sealing the foil.

Bake in a preheated 425 F. for 30 minutes or until tender. The size of the onions will make a difference.

Serve the onions on the lettuce, then drizzle some of the delicious juice over the onion and the balsamic glaze over the onion and lettuce.