Steam-Grilled Green Onions

Steam-Grilled Green Onions

Doc the WV Gourmet 1

"Whether you love or hate green onions, this steamed version will make your taste buds smile and impress all your grilling buddies. I also use this aluminum foil cooking pouch method for grilling mushrooms and peppers. Awesome!"

Ingredients 10 m {{adjustedServings}} servings 68 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 68 kcal
  • 3%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat a grill for medium-low heat.
  2. Cut a sheet of aluminum foil to about 12x15 inches. Arrange the green onions side by side in the center of the foil sheet. Sprinkle the onions evenly with the garlic, salt, and pepper. Arrange butter over the onions. Keeping the green onions flat, fold the foil to make a sealed cooking pouch.
  3. Place the foil packet on the preheated grill away from the main heat source. Allow the green onions to steam 5 to 7 minutes.
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Reviews 6

  1. 12 Ratings


I liked and my hubby grill or even bake yellow onions all the time. These were a nice change...could not even eat with dinner as we ate them before dinner was even ready. Just for those of you who have never grilled or baked onions, they loose there kick and become sweet. I did not grill these just baked at 350 in a foil pack. Also, if you want you can use olive oil instead of butter. oh yeah...make sure you trim half of the green part so they aren't chewy

Lucky Noodles

A great side for our meal. A tip for storing green onions, put a small amount of water in a glass, put the roots of the green onion into the water. Cover with a plastic bag and place in the fridge.

Amanda J.

This works very well! We have been making this for a few years now, but it was nice to find the exact recipe so they turn out perfect every time. Of course we will be using this again, thank you!