- 5 large onions, sliced
- 6 teaspoons butter
- 1-1/2 teaspoons dried oregano
- Pepper to taste
- Divide onions between two pieces of double-layered heavy-duty foil (about 22 in. x 18 in.) coated with cooking spray. Top each with butter, oregano and pepper. Fold foil around the mixture and seal tightly. Grill, covered, over indirect heat for 30-40 minutes or until onions are tender. Yield: 10 servings.
Originally published as Oregano Onions in Quick Cooking November/December 1999, p10
Reviews for Oregano Onions
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review