Onions on the grill

[bryan]

 Onions on the grill:
1 sweet onion slice it into 1/4's
1 beef boulion cube
A few tabs of butter
Foil

Take a sweet onion slice it into 1/4's.
Place a beef boulion cube in the center of the onion.
Wrap the onion in foil cook on the grill until soft.
Note:
1- I would suggest using one onion per two people.
2-  It works best if you use the Knorr bullion cubes because they are soft and will dissolve better.
(you can also break them up and only use part of one on smaller onions)

Alternate method:
Peel onion.
Cut a whole in top with an apple corer or a paring knife.
(leave the "root" intact)
Mash in a bullion cube.
Fill the rest of the hole with butter.
Wrap it in foil and grill.

[tinyfish]

Sounds good. Is there a recommend time and temp.

[bryan]

I just throw them on when doing a low & slow.

Time is 25 to 35 minutes for me. The smaller the cut = the less time to cook.

(whole with hole = 30-35m)

The boss pulls them when they are soft.

(not sure what she means by that)

[ckreef]

Sounds good. Not a huge fan of straight onions but I'm sure I could incorporate this into a meal.

[bryan]

Hey -

Change hole fill to your likes. Let me know what's good.

[CeramicChef]

I've also used relatively small onions in as smoke producers down in the firebox as well as smoking wood.  Makes a nice addition.  

[tony b]

I've also used relatively small onions in as smoke producers down in the firebox as well as smoking wood.  Makes a nice addition.  

 

Never seen that done before. Only a crazy Okie would come up with something like that!  

[CeramicChef]

tony - not crazy at all! Just careless when loading the grill. Well, careless and full of bourbon!!! LOL!

[tony b]

Roger that one! Lost many a stick of asparagus between the grates in my day!

[ckreef]

Roger that one! Lost many a stick of asparagus between the grates in my day!

Yup wasn't paying attention one day and put asparagus on the grate the wrong way. Oops about half went down in the fire.

Asparagus makes a nice smoke wood - well I kept telling myself that anyway.

[tony b]

I now double skewer asparagus so that doesn't happen any more. Plus, it makes them seriously easy to flip over. Just run the skewers perpendicular through the stalks. You can usually get 6 - 8 stalks on a skewer. I leave about a 1/4" gap between the stalks, so as to allow airflow between them. I usually put the first skewer in about half way down the stalk, and the second one about an inch or so closer to the bottom (thicker) end. If you get too close to the head, the skewer will split the stalk. 

 

Or, like they say, one picture is worth a thousand words.

 

[tony b]

Hey -

Change hole fill to your likes. Let me know what's good.

 

Just so happens that this recipe was in this month's Chile Pepper magazine. Sounds worth a try.

 

[ckreef]

Stuffed onion - looks good.

[MacKenzie]

Tony, that is a neat idea, thanks for posting that recipe. I might just have to try it or something like it