Grilled Whole Sweet Onions Two Ways

These onions are so delicious and easy to fix on your grill.  A favorite side dish with beef, pork, chicken or fish.

Sweet Onions with Beef Broth and Thyme

  • 4 sweet onions (10-12 oz. each after they have been peeled and the ends trimmed)
  • 4 tsp. beef bouillon granules or cubes
  • 4 tsp. butter
  • fresh or dried thyme to taste
  • beef broth to drizzle

Peel each onion and with a knife,  cut a slice off each end and a 1-inch hole in the center of each onion.  Cut the onions into four wedges to within 1/2 to 1-inch of one end.

Place each onion on a double thickness of heavy-duty foil.  Place bouillon, butter, salt, pepper and thyme in the center of each onion.  Drizzle with beef broth.  Fold foil around the onions and seal tightly.

Preheat the grill for 15 minutes on high.  Grill on high for about 15 minutes on an electric grill and then 20 minutes on medium, or until tender.  Adjust the time depending on the size of the onions and your grill.

Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2012/04/05/grilled-whole-…nions-two-ways/

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Cheesy Baked Vidalia Onions

  • 4 onions
  • 2 tbsp. chicken broth
  • 2 tbsp. white wine (or use more chicken broth)
  • 2 tbsp. Worcestershire sauce
  • 1/2 tsp. hot sauce
  • 1 tbsp. seasoning blend (I used Mrs. Dash Table Blend)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. lemon pepper
  • 4 tsp. butter
  • grated cheese of your choice (I used a Mexican 4 cheese blend)

Prepare onions as above in the first recipe.

Combine broth and next 3 ingredients; drizzle over the onions.  Mix the seasoning blend, garlic powder and lemon pepper; sprinkle over the onions.  Top each onion with a little butter.

Grill as above depending on size of the onions and type of grill.  Gently unseal the foil edges and top with grated cheese.  Grill a few minutes more until cheese melts.

Recipe by cooking with aunt juju https://cookingwithauntjuju.com/2012/04/05/grilled-whole-…nions-two-ways/ 

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I made these in the oven; cook for about an hour at 400°F.

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Very good with a rack of lamb and grilled baby zucchini.

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