GRILLED RED ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Trim the a thin slice off the side of the whole, unpeeled onion. Set the onion flat on the cut surface for stability. Cut the onion into 4 (1-inch thick) slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize.
SUMMERTIME GRILLED ONIONS
A man from Georgia told my husband about this idea. He wasn't sure about measurements or times but I made this and just used my own judgment. It's a nice departure from the same old stuff on the grill. It tastes like French Onion Soup!
Provided by redhed
Categories Onions
Time 40m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Slice the ends off the onion and peel the outer skin off.
- Place the onion on the aluminum foil (you could spray it first with nonstick spray).
- With a sharp paring knife, scoop out some of the onion in the center to make an indentation.
- Place the butter in the hollowed out area.
- Then place the bouillon cube in the butter.
- Wrap the onion up in the foil, sealing it tightly and place on a medium to low temperature grill and cook 30 to 40 minutes.
- The onion is done when it feels soft to the touch.
- Open the foil packet and put the onion in a shallow bowl or right on your plate.
- Be careful, it's juicy!
- You can leave out the butter (although this might alter the flavor) or use a beef bouillon cube if you want.
- If you find the bouillon flavor to be too strong, use half a cube per onion.
GRILLED SWEET ONIONS
These onions are so delicious, we prepare them all year long-on the grill in summer, or in an oven preheated to 350° for the same amount of time in winter. A small salad, a slice of bread, these grilled onions, and you've got a great light meal. -Mary Bilke, Eagle River, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square)., Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly., Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 216 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 1053mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 3g fiber), Protein 3g protein.
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