In Bastrop, Louisiana, Johnnie McLeod grills this buttery herb-flavored side dish alongside the main course. "It's good when served with almost any type of grilled meat," Johnnie explains.
- 1 large sweet onion (14 ounces)
- 1 tablespoon minced fresh thyme or oregano
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon butter, melted
- With a sharp knife, slice 1/2 in. off the top of the onion; peel onion. Cut into 12-16 wedges to within 1/2 in. of root end.
- Place onion on a double thickness of heavy-duty foil (about 12 in. square). Open wedges slightly; sprinkle with thyme, rosemary, salt and pepper. Drizzle with butter. Fold foil around onion and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until tender. Yield: 4 servings.
Originally published as Grilled Onion Bloom in Light & Tasty August/September 2005, p29
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