Time 55m Yield 4 Number Of Ingredients 4 Steps:
Preheat an outdoor grill for high heat. Peel the onion. Slice into 6 to 8 wedges, leaving the base of the onion intact. Pull apart wedges slightly, and place butter, garlic salt and ground black pepper inside onion. Wrap onion tightly with aluminum foil. Place on the preheated grill. Cook 45 minutes, or until the onion is translucent and lightly browned.
Time 50m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Peel onions. Cut almost through each onion forming 8 wedges. Place each onion in a 24x18 inch piece of foil. Stir together the melted butter, mustard and hot sauce. Drizzle over onions. Sprinkle with brown sugar. Seal each onion in the foil packet using a double fold leaving head space for steam to build. Grill on a covered grill for about 25 minutes or until onions are nearly tender. Make a 2 inch opening in the top of each packet. Cover and grill for 10 minutes more or until onions are slightly browned. Remove onion blossoms from foil packets and sprinkle with pepper.
Time 55m Yield 4 servings Number Of Ingredients 8 Steps:
For the dipping sauce: Combine the mayonnaise, horseradish, BBQ seasoning, mustard and some salt and pepper in a small mixing bowl. Store refrigerated in an airtight container until ready to serve. For the onion blossom: Preheat a grill to 350 degrees F. Spay a disposable pie plate with olive oil cooking spray. Peel the onion and trim the root end to remove any hairs. Slice the pointy stem end of the onion off. Turn the onion so the root end is facing up. Leaving a 1/2-inch rim around the root, make 4 cuts into the onion, down to the stem end. This results in 4 sections of the onion. Repeating the same motion, make 3 more cuts into each section of the onion, from root to stem end. Turn the onion over to reveal 16 onion petals. Use your hands to separate the layers of petals as needed. Place the onion stem-side up in the prepared pie plate. Generously spray all of the petals with the olive oil cooking spray. Sprinkle the onion with the BBQ seasoning. Put the onion on the grill and close the grill. Roast at 350 degrees F, checking halfway, until the onion blossom has opened, 40 to 45 minutes. The petals should be tender and darkened on the ends. Carefully remove the onion from the grill. Serve warm with the dipping sauce.
Time 50m Yield 4 servings Number Of Ingredients 3 Steps:
Heat grill to medium-high heat. Peel onion; partially cut into 6 wedges, being careful to not cut through to bottom of onion. Place on large sheet of foil. Gently pull onion wedges apart; sprinkle with cheese. Drizzle with A.1. Sauce. Wrap tightly with foil. Grill 40 min. or until onion is tender and lightly browned.
Time 50m Number Of Ingredients 3 Steps:
- Peel onion; partially cut into 6 wedges, being careful to not cut through to bottom of onion.
- Place on large sheet of foil. Gently pull onion wedges apart; sprinkle with cheese. Drizzle with steak sauce. Wrap tightly with foil.
- Grill 40 min. or until onion is tender and lightly browned
Time 45m Yield 4 servings. Number Of Ingredients 6 Steps:
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.,
Time 45m Yield 4 serving(s) Number Of Ingredients 6 Steps:
With a sharp knife, slice 1/2" off the top of the onion and peel onion. Cut into 12 to 16 wedges to within 1/2" of root end. Place onion on a double thickness of heavy duty foil. 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 35 minutes or until tender.
Time 30m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Peel onions; cut almost through each onion forming eight wedges. Place each onion on square pieces of heavy aluminum foil. Stir together butter, mustard, sugar and hot sauce. Drizzle mixture over onions. Bring up two opposite edges of each foil square and seal with double fold. Fold remaining edges to completely enclose each onion leaving space for steam to build. Place packets on upper grill rack. Close cover and grill for 20 minutes. Sprinkle with pepper and serve.
