Caramelized Onions for the Grill or Oven
- Ready In:
- 1 large sweet onion (peeled and cut into wedges)
- 1 1⁄2 tablespoons butter (can use 2 tablespoons) or 1 1/2 tablespoons margarine, finely cubed (can use 2 tablespoons)
- 1 teaspoon beef bouillon powder
- 1 pinch garlic powder
- 1⁄8 teaspoon salt (or to taste, I use Lawry's seasoned salt)
- fresh ground black pepper (to taste)
- Set outdoor grill to medium.
- Place the onion wedges on a large square of heavy-duty foil.
- Dot the top of the wedges with butter cubes, then sprinkle with bouillon powder, garlic powder, salt and ground black pepper.
- Fold the foil square into a packet.
- prick a small hole in the top of the packet to allow heat to escape.
- Place the packet (hole-side facing up) on the preheated grill.
- Cook for about 45 minutes to 1 hour or until the onions are a deep golden brown (shake the packet or open and stir the onions about halfway through to prevent burning).
- For oven baking; place the sealed foil packets on a small jelly-roll sheet.
- Bake 375 degrees F for about 45-50 minutes.
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Wow!!! I am so happy that I found this recipe, as I love caramelized onions on my meats and often tend to over or under cook them on the stove, while I am attending to grilling the meats. This solves the problem, cook them both on the grill. I only sliced 1/2 of onion so cut other ingredients in half and did use "Better than bouillon" beef base instead of the powder. My onions were nicely cooked and tasted wonderful. I have made it twice, first time as recipe is written and the 2nd time just using butter, salt and pepper, and both turned out wonderful!! Thanks for sharing the recipe Kitten!! Made for 123 Tag.
These were a huge hit on our camping trip! I agree that it does taste just like french onion soup; a girl who hates onions even liked these! I used more beef bouillon and cut out the salt, but I had to keep adding more butter and beef bouillon because I kept losing the "juice" out of the foil packet into the fire. We cooked these right in the campfire; just rolled them up tight in foil and set the packet on the top log of the fire. Delicious!