Grilled Sweet Onions Food

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.

GRILLED SWEET ONIONS

Steps:

• Place four onion wedges and a garlic clove on a double thickness of heavy-duty foil (about 12 inches square). Dot with 1 tablespoons butter and sprinkle with 1/4 teaspoons of seasoned salt. Repeat for other 3 onions.
• Fold foil around onion mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until onions are tender. Open foil carefully to allow steam to escape.

PARMESAN GRILLED SWEET ONIONS

Steps:

• Place each onion half, cut side up on a square of heavy-duty aluminum foil.
• Dot each with butter; sprinkle with cheese, salt and pepper.
• Wrap onions tightly in foil.
• Grill 20 to 30 minutes or until tender.

GRILLED BOURBON ONIONS

Steps:

• Preheat a grill to medium. Brush the onions with vegetable oil on both sides and season with salt and pepper. Grill, covered and turning occasionally, until tender and charred, 15 to 20 minutes; roughly chop.
• Combine the bourbon, ketchup, brown sugar and Worcestershire sauce in a large skillet. Simmer over medium-high heat until the sauce has thickened and the alcohol has burned off, about 3 minutes. Stir in the balsamic vinegar and add the onions. Season with salt and pepper. Serve warm or at room temperature.

GRILLED SWEET POTATO AND GREEN ONION SALAD

Steps:

• Place potatoes in a large saucepan, cover by an inch with cold water, add 1 tablespoon of salt and bring to a boil over high heat. Cook until just cooked through but not soft, about 40 minutes depending on the size. When cool enough to handle, slice crosswise into 1/2-inch thick slices. Must be fork tender!
• Preheat grill to high. Brush potatoes on both sides with canola oil and season with salt and pepper. Grill until lightly golden brown on both sides and just cooked through, about 1 1/2 minutes per side. Remove to a bowl. Brush green onions with the remaining canola oil and grill until slightly charred and softened, about 4 minutes. Remove and thinly slice. Add to the potatoes.
• Whisk together the vinegars, mustard and honey in a bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified and taste for seasoning. Pour the dressing over the potatoes, add the parsley and gently toss to combine. Serve warm or at room temperature.

GRILLED SWEET AND HOT SAUSAGE WITH GRILLED ONION MARMALADE AND RED PEPPERS

Steps:

• Preheat grill. Brush the onions with 1 tablespoon of the olive oil and season with salt and pepper and grill until lightly brown. Remove from the grill and slice thinly. Heat the remaining olive oil in a medium saucepan over medium heat. Add the onions, garlic, and jalapeno and cook for 1 minute. Add the vinegar, cassis, grenadine, red wine and reduce until the liquid has almost evaporated. Remove from heat, add the parsley and salt and pepper to taste. Grill sausages. Serve at room temperature. Each sandwich gets sausage, red pepper and marmalade on a hogie.

GRILLED CORN-SWEET ONION SALAD

Steps:

• Preheat grill. Brush the blanched corn with oil and season with salt and pepper to taste. Grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a medium bowl.
• Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 cup of olive oil until emulsified. Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives, and toss to coat with the dressing. Season with salt and pepper.

GRILLED SWEET ONIONS

Steps:

• Peel onions.
• Cut, not quite through each onion making 8 sections.
• Cut 4 pieces of heavy duty foil into 24"x18" pieces.
• Fold each in 1/2 crosswise.
• Cut to make 12" squares.
• Place one onion in the middle of each square.
• Stir.
• together margarine or butter,mustard and hot pepper.
• Drizzle this over onions.
• Sprinkle each onion with the brown sugar.
• Bring up two opposite edges of each square and seal with double fold.
• Fold remaining two sides to enclose onion leaving room for steam to build.
• Cook over medium heat on a grill with a drip pan under the foil packets.
• Cover and grill for 25 minutes or until onions are tender.
• Cut a 2" opening in the top of each packet, cover and grill for 10 minutes more or until onions are lightly browned.
• Sprinkle with pepper to taste.
• I'm sure this could also be bake in the oven on 350 degrees for the same time as grilling.

GRILLED SWEET ONIONS WITH GARLIC

Steps:

• Place four onion wedges and a garlic clove on a double thickness of heavy-duty foil (about 12 in. square). Dot with butter and sprinkle with salt. Repeat., Fold foil around onion mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until onions are tender. Open foil carefully to allow steam to escape.

GRILLED SWEET MAUI ONIONS

Steps:

• Cut the onion into strips. Sprinkle lightly with salt, and let it sit for at least 10 minutes to draw out the juices from the onion.
• Spray large skillet with Pam and let heat. Add onions and cook on low heat for 15 - 20 minutes, stirring occasionally, until onion is golden.

GRILLED ONION

Steps:

• Hollow center of onion to a depth of 1 in.; chop removed onion. Place butter and bouillon in center of onion; top with the chopped onion. Wrap tightly in heavy-duty foil. , Grill, covered, over medium heat for 25-30 minutes or until tender. Open foil carefully to allow steam to escape. Cut into wedges.

GRILLED BREAD SALAD WITH SWEET PEPPERS AND ONIONS

Steps:

• Prepare grill for medium-high heat. Toss bread with 2 tablespoons oil in a medium bowl; season with salt and pepper. Toss bell peppers and onions with 2 tablespoons oil; season with salt and pepper.
• Grill bread, turning occasionally, until golden brown, 8-10 minutes. Transfer to a plate.
• Grill vegetables, turning often, until very tender and charred in spots, 8-10 minutes for peppers and 10-12 minutes for onions; transfer to a cutting board.
• Trim root end from onions and separate layers. Transfer to a large bowl, add vinegar and paprika, and toss to coat. Remove as much skin as possible from peppers; discard. Cut into 1 1/2" strips.
• Add peppers, grilled bread, 2 tablespoons chives, and remaining 2 tablespoons oil to bowl with onions and toss to combine; season with salt, pepper, and more vinegar, if desired. Serve topped with more chives.

GRILLED SWEET ONION AND BUTTER SANDWICH

Steps:

• Using cutter, punch a round from each slice of bread. Spread both sides with butter and top 4 rounds with 2 onion slices each; season with salt and pepper. Close sandwiches.
• Heat a large skillet, preferably nonstick, over medium-high and cook sandwiches until golden brown, about 2 minutes per side (onion will soften slightly). Top with parsley and more salt.

GRILLED SWEET PEPPERS & ONIONS

Steps:

• Grilled onion and pepper over medium coals until tender 12 to 15 minutes.
• Then saute for few minutes in a skillet until soften.

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.