Grilled Whole Onions
Mouthwatering grilled whole onions are a simple vegetable side dish that can be prepared for the grill in minutes. Tender and buttery onions will be grilling to perfection as the main course cooks.
It's best to start out with a good quality onion. Vidalias are great onions, and a good Walla Walla can't be beat with a wooden stick. If you can't find either, just go with what you can get. It'll be fine!
Grilled Whole Onions Recipe
Buy four nice, large white onions and some real butter. A little salt and pepper are the only other ingredients you'll need. Trim the root ends of the onions carefully...just take enough off to smooth up the bottom. Slice the top off of the onions, but leave on the dry skins. They'll protect the onions as they cook.
Very carefully, cut out the center of the onion, without cutting through the bottom. If you cut through the bottom of the onion, it's ruined for grilling. Get another one and start over.
Season the onions with a little salt, and a little pepper. Now, shove about a tablespoon of butter into the center of each onion. If there's room for more, push it in. These onions can't get enough butter!
That's it for the pre-grilling preparation. Now it's off to the grill.
Grilling The Onions
Place the butter filled onions on a cookie sheet, and place the whole works into a medium hot grill. Take care that they don't roll over during grilling. It would be a crying shame to lose all that buttery goodness.
Keep the onions in the grill for at least two hours, or until very tender. It would be hard to overcook these. I like 'em really well done and soft to the touch. This also give the butter a chance to soak in through the onion layers. Oh my, these are good!
And For More Flavor...
The last time I grilled whole onions, I decided to give 'em a bit more good flavor. After an hour or so of grilling on the cookie sheet, I moved the onions underneath a few rotisserie grilling Cornish Game Hens. Wow, did this ever make the onions tasty! Try it sometime. You won't be sorry, I'm sure.
My brother Joel gave me this suggestion. He places one-quarter to one-half of a beef or chicken bouillon cube in the onion before cramming in the butter. MMmmm. It's good!
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