Watermelon Salad
Getting back on Board

Grilled Onion

This could become one of your grilling favorites. 

Sweet and tender. The perfect accompaniment to grilled meat. 

 First you need to steady the onion by slicing off the root end, as evenly as you can. 

Mine usually have a little lilt to them, but no too bad. 

Make a shallow slice down the side of the onion and peel off the first layer. 

Using a teaspoon, scoop out the top middle portion of the onion; out to about the second layer and as deep into the onion as the spoon bowl is long. 

Place onion on aluminum foil. 

Pack the bowl you created in the top of the onion with butter. Generously salt and pepper and drizzle with some oil. I'd say about a tablespoon of oil. I use grapeseed oil. 

At this point you can add any seasonings you like. Some people add BBQ sauce, or Worcestershire sauce, or their favorite grill seasonings, the possibilities are endless.  


Bring the aluminum foil up, around and totally enclose the onion, keeping the onion upright at all times. Be sure and crimp the foil edges real good to prevent any leaking.  

For insurance, I double wrap the onion. 

These are the coals you lit before you prepared the onion. 

Spread the coals evenly in the grill and place the onion, on the grate over the coals. I put it right in the middle of the grill. 

If you make this onion while camping, just gently place it along the outside 1/4 of the fire. Using very, long, tongs, turn it every 15 minutes. 

Depending on the fire, this should take anywhere from 1/2 to 3/4 of an hour to become sweet and juicy. 

Open the onion into a bowl, you'll want the juices. 

Grill your favorite meat on the coals and you are set. 

Mmm what's not good in a tortilla. 

And that's that