June 6, 2012
This one is so easy, I almost feel like I am "just phoning it in" this week. But that is the point to this recipe (or method) for grilling a whole onion. I have done this so many times, I keep forgetting to write it up. This method for grilling a whole onion takes hardly any time to prep and can be stuck on the grill and forgotten about while you tend to the rest of your meal. Come back in about an hour and it is ready. The end result is a great appetizer and/or topping for a great burger. It is also a great tailgating item because you can prepare it at home, wrap it in the foil and then stick it on the grill once you get set up in the parking lot. If you have it around the house, Dales Steak Seasoning makes a good alternative to the beef bouillon and Worcestershire.
- Prep: 10 mins
- Cook: 50 mins
- Yields: 1 grilled onion
1Peel the outer skin from the onion, leaving the bottom side (the part with the roots that look like hair) intact.
2Cut off the top 1/3 of the onion and discard.
3(Ok, this is the hardest part. Let me know if you have a better method for cutting a core in the onion) Cut down from the top of the onion, all the way to the bottom, without slicing all of the way through the bottom of the onion.
4Do this several more times until you can remove a core out of the center of the onion, leaving about a 1 inch hole through the center of the onion (see the photo above).
5Slice from the center of the onion out to the edges, without cutting through the outside of the onion, several times. This will allow all of that delicious butter concoction to spread!
6Crush the bouillon cube and then combine with the butter and Worcestershire sauce.
7Tear off a sheet of aluminum foil large enough to completely seal the onion.
8Wrap the onion in the foil, pour the butter mixture into the hole/core of the onion and then completely seal the onion in the aluminum foil.
10Place the onion on a grill that has been preheated to medium high to high heat and grill for about 45 minutes to an hour (until it is tender).