This is a quick and easy one. Take one large vidalia onion, cut off the ends and peel. Core out the center of one end and insert 1 tablespoon of butter and a beef bouillon cube. Double wrap with aluminum foil and place on the grill with cored side up. Cook until tender.
We do all kinds of sweet onions on the grill. I peel them and left the core on. Then cut down from the other side several times (kind of like a pie), but not all the way through. Place on aluminum foil and drizzle olive oil on top. Season with salt and pepper (other spices too if you wish - I have done a variety of things and they have all turned out yummy). Grill core side down until tender. Let cool slightly and devour!! I only have one kid who won't eat these and he won't touch anything but cucumbers and corn. He doesn't know what he is missing.
Another way I have prepared these is to slice into rings place in the aluminum foil or disposable aluminum pan if you have a lot and drizzle with olive oil and season. Cover with foil and place on grill until tender.
(06-14-2011 09:09 AM)brockster67 Wrote: [ -> ]This is a quick and easy one. Take one large vidalia onion, cut off the ends and peel. Core out the center of one end and insert 1 tablespoon of butter and a beef bouillon cube. Double wrap with aluminum foil and place on the grill with cored side up. Cook until tender.
Along the same line: Smoked cabbage. One large cabbage, cored big enough to cram 1lb. fresh sausage (your choice on flavor - country, Italian, etc.) and one stick of butter. Double wrap w/aluminium foil & smoke cored side up until tender (squeeze sides for desired squishiness, but we're talkin' at least a couple hours). After letting it cool from molten lava hot, dump it into a large pan/bowl and chop/mix everything together to serve as a side dish. Buttery, cabbagey, sausagey goodness.....
I would like to have some grilled onions this weekend to put on some hotdogs, but I really don't want the butter or oil on it. How do you all think it will cook without the added ingredients, will it just burn, or maybe put in a little water with it to keep it moist?
(06-16-2011 05:53 PM)Rey Wrote: [ -> ]I would like to have some grilled onions this weekend to put on some hotdogs, but I really don't want the butter or oil on it. How do you all think it will cook without the added ingredients, will it just burn, or maybe put in a little water with it to keep it moist?
When using the sweet onions, you will find that there will be a lot of liquid in the package after cooking. If you wrap them in foil and cook with indirect heat I don't think they will burn .
(06-16-2011 06:03 PM)RN-PRN Wrote: [ -> ] (06-16-2011 05:53 PM)Rey Wrote: [ -> ]I would like to have some grilled onions this weekend to put on some hotdogs, but I really don't want the butter or oil on it. How do you all think it will cook without the added ingredients, will it just burn, or maybe put in a little water with it to keep it moist?
When using the sweet onions, you will find that there will be a lot of liquid in the package after cooking. If you wrap them in foil and cook with indirect heat I don't think they will burn .
I agree. However, adding a little water would allow it to steam cook much like when you soak corn in the husk and then grill it