Captain Blue's Grill-Roasted Onions

Total Time
Prep 5 mins
Cook 30 mins

This is my husband's recipe. The onion, steamed in its own juices, comes out very mild and sweet. Prep time refers to the slicing time after they're done cooking. And, careful, they're slippery...

Ingredients Nutrition

  • onion (all skin intact)
  • seasoning (we use Lowry's Seasoned Salt)


  1. Place the onions on BBQ grill.
  2. Roast 30 minutes- gas grill, middle shelf; charcoal, indirect heat.
  3. Remove from grill onto disposable surface (there will be lots of carbon), cut the bottom off the onion and the soft, steamed interior should come out easily, leaving behind the charred skin layers.
  4. Remove to clean plate.
  5. Slice/ chop the onions and toss with seasonings.
  6. (We serve them over buttered baked potatoes and top with grated cheddar cheese, fresh ground pepper and Tabasco. We stick a clean, food-use-only non-anodized aluminum nail or tent stake through the stem / tail ends of the onion before it goes on the grill. We find that it helps with even heat distribution - it works great for potatoes too.)


Most Helpful

WOW! I grilled some Italian sausage tonite for sandwiches. Most of the time, I fry bell peppers and onions on the stove to serve with the sandwiches. NOT TONITE!! I placed a Vidalia onion on the corner of the grill (gas) and shut the lid. The onion and sausage were done at the same time (which was great :). I slid the onion out of its skin, sliced it and sprinkled with salt, pepper and garlic powder. This topped the sandwiches perfectly and we did not miss the peppers at all! I was skeptical, because I thought "What's the big's just an onion!"'s not "just an onion" came out great and I did not have to fuss with frying it in oil. Thanks much for posting this and sorry for the too long review!

Karen=^..^= June 08, 2002

this was really good. tried it and loved it! almost no work involved...and such great flavor. this will be a regular at our house, we love to bbq, and this fits in perfectly.

bratty April 20, 2002

This was MAGNIFICENT and ever so easy! I am so glad you suggested it in the discussion area so I could try it before your recipe even posted! Really this was so good that ANY time I grill from now on there WILL BE an onion on there!

Rise` April 20, 2002

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a