Comments on: Grilled Onions

By: Veronica

Veronica — Wed, 14 May 2008 00:54:09 +0000

mmm. Your onion looks almost like a flower in the last picture!

By: Jasi

Jasi — Tue, 13 May 2008 19:48:27 +0000

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.

By: Freeda

Freeda — Tue, 13 May 2008 19:29:30 +0000

Grillers in MI here too, and we load them with butter then cover them with garlic powder. It’s a great steak topper!

By: Rebecca

Rebecca — Tue, 13 May 2008 17:00:59 +0000

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….

By: Heather

Heather — Tue, 13 May 2008 16:53:45 +0000

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.

By: Tajhia

Tajhia — Tue, 13 May 2008 16:49:18 +0000

Oh I am SO going to try this next time I am grilling something!

By: jen

jen — Tue, 13 May 2008 13:38:28 +0000

Yum! Does the quartered end go on the top, or bottom?