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Prepare onions: Peel 4 large sweet onions. Cut ½ inch off top of each. Leave root intact. Hollow out center with spoon, removing 1 to 1½ inches. Score remaining flesh in crosshatch pattern, cutting 1 inch deep.
Make seasoned butter: Per onion, combine 4 tablespoons softened butter, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon pepper. Crush beef bouillon cube if using and mix in. Mix until evenly combined.
Stuff onions: Pack seasoned butter into hollowed center and scored cuts of each onion. Fill completely with slight mound on top.
Wrap in foil: Place each onion on sheet of heavy-duty foil. Bring sides up and fold top edges together several times to seal. Twist excess foil to close completely.
Grill: Preheat grill to 350-375°F with two-zone setup (coals or burners on one side only). Place foil-wrapped onions on indirect heat side. Close lid. Grill 60 minutes maintaining temperature. Do not open lid.
Check doneness: After 60 minutes, remove one onion and partially open foil. Insert fork - should slide in easily. If resistant, rewrap and grill 10-15 more minutes.
Rest and serve: Let wrapped onions rest 5 minutes. Carefully unwrap foil (steam will billow out). Serve in bowl, spooning butter sauce from foil over onion. Optional: top with cheese, bacon, or fresh herbs.