Heather says:
While I’m lucky enough to live where it’s comfortable to grill outside most of the year, once the hot weather hits, grilling is a great way to help keep the house cooler. We love grilled onions and they are simple to prepare. One onion is typically enough for two adults.
For best results use a sweet onion such as Vidalia or Walla Walla.
Remove the papery skin and slice just enough off the root end for the onion to sit flat on a cutting board.
Carefully make two cuts, dividing the onion into quarters part way through the onion. Do not cut all the way through the bottom.
Place the onion in the middle of a square of heavy duty aluminum foil. Place a small pat of butter on top of the onion. Bring the four corners of the foil over the onion and give them a twist, sealing the onion inside. While grilling the main course, allow the onion to sit in a medium hot area of the grill, undisturbed for twenty to thirty minutes.
Remove from the heat and serve.
Enjoy.
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{ 7 comments }
Yum! Does the quartered end go on the top, or bottom?
Oh I am SO going to try this next time I am grilling something!
Jen – place the quartered side up so all the buttery goodness drips down into the onion as it melts.
Tajhia – I love it, practically no effort for something that really boosts the overall taste of the meal.
I am so dumb. All these years we’ve just been laying the thick slices of Vidalia on the grill, and then they fall apart and get caught in the grill about half the time…
Thanks so much for posting this, well duh, I’ll just slap the onions into some foil next time. I, too, LOVE cooked sweet onions! There is nothing on this planet better than the smell of onions cooking in butter.
Forgot what state you live in, Heather? We are in Michigan, we usually grill year-round unless the grill is *completely* submerged in snow. I must admit it is not as fun to grill in January as it is in June….
Grillers in MI here too, and we load them with butter then cover them with garlic powder. It’s a great steak topper!
We love them with butter, too, Freeda. But lately we opted for soaking them in a little olive oil, balsamic vinegar and salt & pepper. Throw that marinade on thin steak, chicken, onions, peppers anything! Then onto the grill. Super fabs.
mmm. Your onion looks almost like a flower in the last picture!
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