Preheat oven to 350° F.

Peel the onions. Then clean up the root ends, leaving them intact. Slice off a thin piece of the top ends and then, with a paring knife, core out a bit from each of the tops. Wrap two slices of bacon around each onion's middle, securing the bacon with 2 to 3 toothpicks. Then add a teaspoon of butter, one freshly minced garlic clove, and 1/4 teaspoon of the beef bouillon in each core. Season with salt and pepper.

Place each onion on a square of heavy duty aluminum foil and bring the edges together at the top, taking care to not let the toothpicks poke through the foil. Leave a small opening at the top of the foil packet for steam to escape. Place packets on a pan with sides and bake for at least one hour, until onion is tender when pierced with the tip of a knife, and the juices accumulated in the packets are bubbling a bit. The onions should be very fragrant and the garlic should be softened.

If you are using huge Vidalias, it may require baking for up to 30 to 45 minutes longer to achieve absolute tenderness.