"When cooking out, my family prefers these sweet tender onions instead of potatoes," shares Barbara Magruder of Odessa, Missouri. They make an especially flavorful side dish alongside grilled steaks.
- 4 large sweet onions
- 1/4 cup butter, cubed
- 1/4 cup honey
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic salt
- Cut each onion into 12 wedges; divide among eight pieces of double-layered heavy-duty foil (about 12 in. square). Top onions with butter, honey and seasonings. Fold foil to seal packets tightly. Grill, covered, over medium heat for 10 minutes on each side or until onions are tender. Yield: 8 servings.
Originally published as Campfire Onions in Quick Cooking September/October 2000, p22
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