Recipe by Titanium Chef
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...
Top Review by Karen=^..^=
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 deal...it's just an onion!" Well...it's not "just an onion"...it 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!
- onion (all skin intact)
- seasoning (we use Lowry's Seasoned Salt)
Directions See How It's Made
- Place the onions on BBQ grill.
- Roast 30 minutes- gas grill, middle shelf; charcoal, indirect heat.
- 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.
- Remove to clean plate.
- Slice/ chop the onions and toss with seasonings.
- (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.)