Bbq Onions Food

GRILLED ONIONS

Steps:

• Preheat grill for medium heat.
• Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
• Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.

BARBECUED ONIONS

Steps:

• Step 1: Using a sharp paring knife and working opposite the stem end, cut a cone-shaped cavity in each onion by angling your knife toward the center and cutting in a circle. Finely chop the onion you've removed. Set each onion on a foil ring with the cavity facing up. ShareTweetPin182 Shares Step 2: Melt 1 tablespoon of the butter in a skillet over medium heat. Add the bacon and chopped onion and cook over medium heat until lightly browned, 3 to 5 minutes. Drain the bacon in a strainer over a bowl. Place a spoonful of the bacon mixture in the cavity of each onion. Cut the remaining 4 tablespoons of butter into 8 equal pieces. Spoon 1 tablespoon of the barbecue sauce into each onion and place a piece of butter on top. Sprinkle with pepper. ShareTweetPin182 Shares Step 3: Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks into the smoker box or a smoker pouch and run the grill on high until you see smoke. Then reduce heat to medium. If using a charcoal grill, place a large drip pan in the center and preheat the grill to medium, then toss all of the wood chips or chunks on the coals. ShareTweetPin182 Shares Step 4: When ready to cook, place the onions on their rings in the center of the hot grate, over the drip pan, and away from the heat, and cover the grill. Cook the onions until they are golden brown and tender, 40 to 60 minutes. To test for doneness, pinch the side of an onion; it should be squeezably soft. If the filling starts to brown too much before the onions are fully cooked, cover the onions loosely with aluminum foil. Transfer the grilled onions to a platter or plates and serve at once. ShareTweetPin182 Shares

GRILLED RED ONIONS

Steps:

• Trim the a thin slice off the side of the whole, unpeeled onion. Set the onion flat on the cut surface for stability. Cut the onion into 4 (1-inch thick) slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize.

CARAMELIZED ONIONS ON THE GRILL

Steps:

• Preheat an outdoor grill for medium heat.
• Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.
• Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning.

GRILLED SWEET ONIONS

Steps:

• Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square)., Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly., Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.

BBQ ONION STEAKS WITH HONEY-MUSTARD SAUCE

Steps:

• Prepare barbecue (medium-high heat). Whisk oil and butter in small bowl. Whisk mustard and next 3 ingredients in another small bowl.
• Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. Trim ends of bamboo skewers. Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about 11 minutes. Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes. Turn onions; brush with mustard mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate. Brush with mustard mixture.

BBQ ONIONS

Steps:

• Use indirect heat.
• Peel outer layers of onion and slice off a section of one end of each onion (about 1/4 of onion) With a spoon scoop out a hole in the middle of each onion.
• Place bouillon cube in hole and add some butter.
• Replace top of onion and wrap in heavy foil.
• With a closed grill cook for 1 hour or until tender.
• Cut into bite size chunks and pour juices over top.

CARAMELIZED ONION - BBQ

Steps:

• Cook onions on BBQ plate until soft, using oil to prevent sticking.
• Just prior to serving mix through brown sugar and balsamic vinegar until sugar dissolves and oniobs are "caramalised".
• Enjoy!

GRILLED SKIRT STEAK WITH STICKY BARBECUE ONIONS

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• For the sticky barbecue onions: Heat a cast-iron skillet over direct heat. Melt the butter. Add the onions with a pinch of salt and cook until they begin to caramelize, about 5 minutes. Whisk together the ketchup, vinegar, mustard, sugar, cayenne, cumin and paprika in a small bowl (see Cook's Note). Add the sauce to the onions. Season with salt and pepper. Bring to a simmer and cook until the liquid reduces and begins to get sticky, 8 to 10 minutes. Move over indirect heat to keep warm while you cook your steak.
• For the steak: Sprinkle the steak with salt and pepper on both sides and bring to room temperature. Drizzle the steak with the oil and sprinkle with the oregano and paprika on both sides. Place the steak over direct heat and cook until it gets a nice char, 3 to 5 minutes per side for medium-rare.
• Add a splash of oil, a pinch of salt and some pepper to a cutting board. Place the steak on the seasoned oil on the cutting board, flip and rest 5 minutes. Slice the steak against the grain and serve topped with the onions.
• (Alternatively, you can cook the onions over medium-high heat on a stovetop, and the steak in a grill pan or cast-iron skillet over high heat on a stovetop.)

ONIONS ON THE GRILL

Steps:

• In a large bowl, combine all of the ingredients; toss to coat. Place on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around onion mixture and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until onions are tender, turning once. Open foil carefully to allow steam to escape.

CARAMELIZED ONIONS WITH BARBECUE SAUCE

Steps:

• Heat oil in large skillet over medium-high heat. Add onions, salt and pepper; cook until onions begin to brown, stirring frequently, about 8 minutes. Add broth, barbecue sauce and vinegar. Reduce heat to medium; simmer until sauce thickens, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Rewarm before serving.)