MacKenzie Posted September 20, 2015 Report Posted September 20, 2015 I've been wanting to try this for some time now and since the grill was hot from the bread it was a good time to do it. Cut the Vidalia onion into quarters but not all the way through. Sprinkled with granulated garlic, pepper and added a dab of butter. Set the onion on a piece of foil and added 3 T of cabernet. Carefully wrapped the foil around it and set it on the 350F grill. I also have a spaghetti squash on the grill. The only problem is I am hungry now. A friend had suggested that I drizzle some maple syrup over that grape-nut ice cream, well, what better time;) That was a great idea and I'll do it again. Quote
Poochie Posted September 20, 2015 Report Posted September 20, 2015 Goodness alive! That's on my short list. I'll bet it was delicious! Quote
tinyfish Posted September 20, 2015 Report Posted September 20, 2015 I can't see to see the outcome. Quote
MacKenzie Posted September 20, 2015 Author Report Posted September 20, 2015 Veggies are grilled and the previously sous vide flank steak is warmed in a SV bath at 130F. Squash is done, 360 F for 45 mins. Onion done the same as the spaghetti squash. and since the grill was hot a slice of pineapple:) Dinner. Quote
Poochie Posted September 21, 2015 Report Posted September 21, 2015 Another winner!! You always have a pretty plate of food Quote
PRippley Posted September 21, 2015 Report Posted September 21, 2015 Have you done the onions that way before MacKenzie? Looks awesome and we have some onions coming on that I would like to try this on....😋 Quote
MacKenzie Posted September 21, 2015 Author Report Posted September 21, 2015 PJ, this was the first time I've done this onion cook. I ended up slicing the onion all the way through, into quarters, after it was cooked, it was enough for 4 servings along with the other veggies. Quote
tony b Posted September 21, 2015 Report Posted September 21, 2015 MacKenzie, darlin', you are killing me with all these crazy good cooks lately!! Quote
qundoy Posted September 26, 2015 Report Posted September 26, 2015 MacKenzie, Very nice I have to try the onion bake with wine, I have cooked onions the same way for years but always put beef bullion on top of the butter. Never occurred to me to add some wine. Quote
MacKenzie Posted September 26, 2015 Author Report Posted September 26, 2015 qundoy, the extra advantage of the wine is you get to drink what doesn't go on the onions. Quote
tony b Posted September 26, 2015 Report Posted September 26, 2015 There was some wine left to go on the onions?? Quote
MacKenzie Posted September 26, 2015 Author Report Posted September 26, 2015 There was some wine left to go on the onions?? , good job I only needed 3T and 2T would have done. Quote
ckreef Posted September 26, 2015 Report Posted September 26, 2015 , good job I only needed 3T and 2T would have done.2T - 3T and your drunk already - whaaaat - LOL Quote
MacKenzie Posted September 26, 2015 Author Report Posted September 26, 2015 2T - 3T and your drunk already - whaaaat - LOL I guess I should have been more specific as to where the 2-3T were going. Quote
