Grilled Onions

Grilled Onions

122
Linda Smith 0

"If you like onions, you'll love this grilled treat! When I barbeque, I like to try and make the whole meal on the grill. This dish can be prepared as an appetizer or a side dish. Enjoy!"

Ingredients 1 h 15 m {{adjustedServings}} servings 136 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 11.7 g
  • 18%
  • Carbs:
  • 7.6g
  • 2%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 661 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat grill for medium heat.
  2. Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
  3. Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.
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Reviews 122

  1. 145 Ratings

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Joel
7/15/2005

I made the following changes to this recipe; its not that I didn’t like this recipe as it was published, but I wanted more of a beef flavor in the onions so it taste more like French onion soup. Therefore, I made the following changes. I use Beef base instead of the bullion (about tablespoon for a medium size onion) this gives it more of an intense beef flavor like French onion soup, also mixed in some mozzarella cheese along with the soup base before placing it in the center, then topped it with the butter. It is imperative that the onions be wrapped tight with at least two layers of foil to insure the juice remains within the package when cooking.

SELEA
7/15/2005

I love this recipe - baked, grilled, or microwaved! I first learned the microwave version of this Vidalia onion recipe. (Using a melon baller, scoop top of onion. Fill cavity with beef bouillon granules, top with butter. Cover loosely, microwave about 4 minutes, or until tender.)

MrsPeabody
6/24/2003

I've been making BBQ onions this way for years. They are AWESOME! I add a splash of white wine or Southern Comfort or whiskey or whatever sounds good before wrapping it up. The alcohol will cook off and leave an incredible flavor mixed with the boullion and butter. YUMMY!!!