13 Reviews of Captain Blue's Grill-Roasted Onions

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!

From: Risë

On Apr 20, 2002

This was MAGNIFICENT and ever so easy! I am so glad you suggested it in the discussion area so I could try it before your recipe even posted! Really this was so good that ANY time I grill from now on there WILL BE an onion on there!

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.

From: SuzieQue

On Apr 21, 2002

The sliced onion is so fabulous on top of a grilled steak! Wow - you really need to try this one - just excellent!

From: Tara

On May 21, 2002

Well My BBQ was broken so I did them on the oven rack. But it at 350 for 20-25 min and out came a perfect onion for my steak. Great, easy and fun recipe.

From: Steve_G

On Apr 22, 2002

This one's a real winner. Simple and low cal way to add flavor to everything. I found that by using a couple different size onions you could have them cooked to different degrees for varying tastes.

From: M Linden

On May 14, 2002

This is the biggest party hit ever. People don't realize the sweetness of "Captain Blue's Grill-Roasted Onions" Even people who would rather not eat Onions, just love them cooked this way. Two thumbs up one this one!!!!

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.

From: Charlotte J

On Jul 14, 2002

This is a keeper and as everyone else says it is so easy. I will have to follow Titanium suggestion and use a non-anodized aluminum nail or tent stake through the stem / tail ends. As the center of the onion was still a bit raw. Thanks TC!AN ONION UPDATE (7-14-02): I just wanted to let you know that I used a metal skewer for kabobs to run through the onions. Worked great and my mom and mother-in-law enjoyed the onions over the 4th with us.

From: s'kat

On Jun 23, 2002

A few weeks ago at a friends house, she made some onions in the oven that baked for about 45 minutes, lightly dressed in olive oil and herbs and wrapped in foil. They were heavenly. I did the grill-roasted onions last night. They were just as good, if not better (and I didn't even put anything on the onions), much easier to make, and will be a welcome addition to our summer grill menu. Thanks!!