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Sweet Grilled Onions
These onions are so delicious that we prepare them all year long—on the grill in summer, or in an oven preheated to 350° for the same amount of time in winter. A small salad, a slice of bread, and you've got a great light meal. This recipe is sure to become a favorite! —Mary Bilke, Eagle River, Wisconsin
Ingredients
- 4 large sweet onions
- 4 teaspoons beef bouillon granules
- 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons butter
- 4 teaspoons white wine or beef broth, optional
Directions
- 1. Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square).
- 2. Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly.
- 3. Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts
1 onion: 216 calories, 12g fat (7g saturated fat), 31mg cholesterol, 1053mg sodium, 26g carbohydrate (17g sugars, 3g fiber), 3g protein.
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