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Nutrition Facts
Serving Size 1 Servings per onion 1g Recipe makes 2 Servings per onion)
Calories 0
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 0mg		0%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.0g		0%
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Recipe #25572 | 35 min | 5 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Titanium Chef
Apr 18, 2002

This is my husband's recipe. The onion, steamed in its own juices, comes out very mild and sweet. Prep time refers to the slicing time after they're done cooking. And, careful, they're slippery...

2 Servings per onion (change servings and units)

Ingredients

onion (all skin intact)
seasoning (we use Lowry's Seasoned Salt)

Directions

1
Place the onions on BBQ grill.
2
Roast 30 minutes- gas grill, middle shelf; charcoal, indirect heat.
3
Remove from grill onto disposable surface (there will be lots of carbon), cut the bottom off the onion and the soft, steamed interior should come out easily, leaving behind the charred skin layers.
4
Remove to clean plate.
5
Slice/ chop the onions and toss with seasonings.
6
(We serve them over buttered baked potatoes and top with grated cheddar cheese, fresh ground pepper and Tabasco. We stick a clean, food-use-only non-anodized aluminum nail or tent stake through the stem / tail ends of the onion before it goes on the grill. We find that it helps with even heat distribution - it works great for potatoes too.)

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Featured Reviews for This Recipe

From: Jewelies

On Jun 11, 2004

These are amazing. No mess way to cook onions and they tasted so sweet. I seasoned with onion salt as we don't get Lowry's Seasoned Salt here but any of your favourite seasoning would work well.

0 people found this review helpful

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From: TheDancingCook

On Aug 19, 2002

Delicious! One Vidalia onion, in the oven on the middle rack. I cooked this at 350 degrees for about 1 hour - 1 1/4 hour; I was also cooking it alongside of Inez's Potato Fans. The skin just slid right off and the onion was sweet and juicy underneath. I cut that baby, seasoned it and topped our NY strips! Thanks for a great recipe; grilling or oven, it can be made year round.

2 people found this review helpful

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From: Karen=^..^=

On Jun 8, 2002

WOW! I grilled some Italian sausage tonite for sandwiches. Most of the time, I fry bell peppers and onions on the stove to serve with the sandwiches. NOT TONITE!! I placed a Vidalia onion on the corner of the grill (gas) and shut the lid. The onion and sausage were done at the same time (which was great . I slid the onion out of its skin, sliced it and sprinkled with salt, pepper and garlic powder. This topped the sandwiches perfectly and we did not miss the peppers at all! I was skeptical, because I thought "What's the big deal...it's just an onion!" Well...it's not "just an onion"...it came out great and I did not have to fuss with frying it in oil. Thanks much for posting this and sorry for the too long review!

8 people found this review helpful

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From: bratty

On Apr 20, 2002

this was really good. tried it and loved it! almost no work involved...and such great flavor. this will be a regular at our house, we love to bbq, and this fits in perfectly.

7 people found this review helpful

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