Grilled Sweet Onions

Grilled Sweet Onions

18
Megoondas 0

"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

50 m {{adjustedServings}} servings 168 cals
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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

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Directions

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  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

18
  1. 21 Ratings

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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 i...

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.

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 serve...