Time 50m Yield 4 servings. Number Of Ingredients 7 Steps:
Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square)., Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly., Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
Place four onion wedges and a garlic clove on a double thickness of heavy-duty foil (about 12 inches square). Dot with 1 tablespoons butter and sprinkle with 1/4 teaspoons of seasoned salt. Repeat for other 3 onions. Fold foil around onion mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until onions are tender. Open foil carefully to allow steam to escape.
Time 50m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Peel onions. Cut, not quite through each onion making 8 sections. Cut 4 pieces of heavy duty foil into 24"x18" pieces. Fold each in 1/2 crosswise. Cut to make 12" squares. Place one onion in the middle of each square. Stir. together margarine or butter,mustard and hot pepper. Drizzle this over onions. Sprinkle each onion with the brown sugar. Bring up two opposite edges of each square and seal with double fold. Fold remaining two sides to enclose onion leaving room for steam to build. Cook over medium heat on a grill with a drip pan under the foil packets. Cover and grill for 25 minutes or until onions are tender. Cut a 2" opening in the top of each packet, cover and grill for 10 minutes more or until onions are lightly browned. Sprinkle with pepper to taste. I’m sure this could also be bake in the oven on 350 degrees for the same time as grilling.
Yield Serves 4 Number Of Ingredients 9 Steps:
Preheat oven to 325 degrees. Place onions in their skins in an 11 1/2-by-8-inch metal baking pan. Rub onions with oil and season with salt and pepper. Cover pan tightly with parchment paper-lined aluminum foil. Roast until onions are tender, but still retain their shape, about 2 1/2 hours. Remove onions from baking pan, reserving pan; let stand until cool enough to handle. Cut off the top third of each onion; set aside. Cut a hole in the center of each onion large enough to hold a scallop. Place baking pan on the stove over high heat. Add sake, and stir using a wooden spoon, scraping up the browned bits. Add onion centers, soy sauce, and mirin; cook, stirring, until onions are soft. Pour mixture into a small saucepan; set aside. Season scallops with salt and pepper. Preheat a grill pan over high heat. Reheat sake mixture and season with salt and pepper; keep warm until ready to use. Place scallops on grill and cook, turning once, just until grill marks appear on prosciutto, about 30 seconds per side. Wrap each scallop in a piece of prosciutto, enclosing completely. Stuff a scallop into each onion. Top each with 1/2 teaspoon butter, cover with reserved onion tops, and place on grill pan. Cook onions until heated through and skin is blackened, 6 to 8 minutes. Remove blackened skin and divide onions among 4 serving plates. Drizzle each with sake mixture and serve immediately.
More about “grilled sweet onions recipes”
Yield Serves 4 Number Of Ingredients 8 Steps:
Using cutter, punch a round from each slice of bread. Spread both sides with butter and top 4 rounds with 2 onion slices each; season with salt and pepper. Close sandwiches. Heat a large skillet, preferably nonstick, over medium-high and cook sandwiches until golden brown, about 2 minutes per side (onion will soften slightly). Top with parsley and more salt.
