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!"


55 m servings 169 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • 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.


  • Easy Cleanup
  • If you make this in a slow cooker, using a slow cooker liner can make cleanup easier.
  • profile image

Your rating



  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 ...

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...

I have a friend who makes this but she leaves the onion whole and slices an x into. After she's done she adds mozzarella cheese to it. Now it's grilled onion soup.

I submitted this recipe and wanted to change something but couldn't so... You don't have to use softened butter. You can use it right from the fridge and it is actually easier to cut from a cold...

Caramelized is definitely a misnomer in this recipe. Mine came out mushy and with a steamed quality. I think that bouillon granules have a very artificial almost chemical taste so I subbed Penz...

Really good. I cooked mine in the oven for 45 minutes at 400 degrees, in the foil on a cookie sheet. Next time I will reduce the butter because there was a bit too much.

Excellent burger topping!! Here are the things I did differently . . . 1. DIDN'T GRILL THEM! I didn't have the 40 minutes so I cooked them in a pan on the stove top. 2. Heated some oil in a ...

Just delicious! I didn't have any beef bouillon so left it out. I started these in the oven and finished on the grill. Cooked for an hour and they turned out perfectly! Were great with our s...