Grilled Onions
Grilled Onions: If you like onions, you'll love this grilled treat! When I barbeque, I like to try and make the whole meal on the grill. This dish can be prepared as an appetizer or a side dish. Enjoy!
Grilled Onions: If you like onions, you'll love this grilled treat! When I barbeque, I like to try and make the whole meal on the grill. This dish can be prepared as an appetizer or a side dish. Enjoy!
- Carbohydrate 11.4503525000108 g
- Cholesterol 30.7371250388668 mg
- Fat 11.8675012646627 g
- Fiber 1.87360005250573 g
- Protein 1.63119375015366 g
- Saturated Fat 7.3958290092861 g
- Serving Size 1 1 serving (126g)
- Sodium 105.326000104127 mg
- Sugar 9.57675244750512 g
- Trans Fat 0.847292251026444 g
- Calories 154 calories
Step-by-step
- Preheat grill for medium heat.
- Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
- Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.
Butter carries the fat-soluble flavor compounds that penetrate the onion layers as it melts, but dairy-free alternatives require careful selection due to varying water contents. Margarine or plant-based stick substitutes work well because their lower water content mimics dairy butter during prolonged heat exposure, whereas liquid vegetable oils will simply run through the foil packet without enriching the vegetable. Chicken bouillon provides concentrated umami and salt, yet powdered granules dissolve more evenly than compressed cubes inside the core cavity. Crushing the cube slightly before insertion ensures uniform seasoning across the interior rings rather than leaving a concentrated pocket of salt at the bottom.
Managing grill temperatures requires indirect heat maintained at medium levels, roughly 350 degrees Fahrenheit, to prevent the exterior foil from scorching before the center reaches tenderness. Wrapping each onion tightly in heavy-duty aluminum foil traps the moisture released during the one-hour cooking window, effectively steaming the vegetable while the grill smoke permeates the wrapping. Testing for doneness involves piercing the center with a metal skewer; zero resistance indicates the correct internal texture.
Vegetarian modifications rely on substituting vegetable bouillon for the poultry-based cube without altering the cooking time or butter quantities. Adjusting the initial prep allows for faster cooking by halving the onions horizontally, though whole preparations yield superior moisture retention.
