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Grilled Sweet Onions

Grilled Sweet Onions

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Megoondas

This is my absolute favorite easy summer recipe my aunt recently shared with me - it tastes like you're biting into French onion soup! It became my favorite after only one taste. If you're having a barbecue, it's easy to make a lot of these in no time at all.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 952 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. Preheat an outdoor grill for medium heat.
  2. Peel brown outer layers from an onion. Using a sharp knife, cut a cone-shaped core from the top of the onion, about 2/3 of the way into the vegetable. The core should be about 1 1/2 inches wide at the top. Insert a bouillon cube into the hollowed-out space, followed by an ice cube (for more moisture, if desired). Top the ice cube with 1 tablespoon of butter. Wrap the filled onion in a sheet of aluminum foil, leaving a small vent at the top. Repeat with the rest of the onions and filling ingredients.
  3. Set the foil-wrapped onions on the preheated grill vent-sides up, and grill until onions are tender, 20 to 30 minutes.
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Reviews

Pat L
23
9/24/2010

I make these in the oven when I am using it for another dish. I bake them for about an 45 minutes to an hour at what ever tempurature the other dish is cooking at, you can sqeeze them to see if there are tender. I see that you vent the foil, if you don't vent you will not need the ice cube, I also add pepper. If I am baking a chicken recipe I use a chicken bouillon instead of beef. Also make sure you put them in a oven safe dish, in case any of them leak. Another tip is pre- cook the onions a little bit with the seasoning & butter in the microwave in a glass baking dish, then take them out and cover dish with foil and finish cooking them in the oven.

Tawny McCullough
16
9/20/2010

I have been making these "little-goodies" for years on the grill. If you like onion soup, you will love this. Fresh pepper is good on them, no need for salt because of the bouillon cube.

Corrina
7
6/16/2011

This is actually a Paula Dean recipe and, as is the case with her version (Saturday Night Vidalias), sweet onions like Vidalias or Walla Wallas are the best prepared this way. They can be served as a side dish, family style, or if your onions are smaller, as an individual side. I would definitely omit the ice cubes. Sweet onions produce plenty of their own liquid and, as another reviewer suggested, add fresh cracked pepper. Yum.