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Grilled Onion Bloom Recipe

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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.
TOTAL TIME: Prep: 10 min. Grill: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Grill: 30 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 serving equals 65 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 327 mg sodium, 9 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.


  1. 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.
  2. 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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Reviewed Jun. 21, 2010

"I grilled mine for 40 minutes to make sure it was really tender. It smelled amazing when I opened the foil. We really liked it - it was a nice complement to the steak!"

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