Caramelized Onions on the Grill

Caramelized Onions on the Grill

The Dahl House 7

"These are absolutely melt in your mouth delicious! You can make them on the grill or in the oven. Even friends of ours that don't care for onions loved these! I would recommend that you use 1 large onion for every 2 people. Some people want one whole onion to themselves so you might want to make some extra! They are also good heated up the next day but we rarely have any extra!"

Ingredients 55 m {{adjustedServings}} servings 169 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 15.3g
  • 5%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 474 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat an outdoor grill for medium heat.
  2. Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.
  3. Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning.
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Reviews 59

  1. 71 Ratings


I made these in the oven - placed Vidalia Onions in foil pouch and set them on a cookie sheet with edges - Just in case it leaked. Cooked at 400 for 1 hour. I sprinkled with garlic pepper.These were so yummy !!! Next time we grill steaks I will make these onions and put them over my steak. I know it seems like alot of butter but it prevents it from sticking and burning. Yumm Yumm


I actually made mine in the slow cooker and they turned out WONDERFUL! I had a bunch left over so I added them to mayonnaise and make a great burger/sandwich spread. Very very yummy.


Great with grilled steak! I leave my onion bascially intact just cutting an "X" into it and peeling it back slightly. I used minced garlic instead of garlic salt because of the saltiness of the beef bouillon. Be sure to poke holes in the foil to allow the steam to escape or you'll have a soupy mess on your hands.