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Grilled Onion Bloom

 Grilled Onion Bloom
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.
4 ServingsPrep: 10 min. Grill: 30 min.

Ingredients

  • 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

Directions

  • 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.
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.