Absolutely Awesome Grilled Onions
My wife bought a new electric grill and after hunting around for vegetables to do I found these, they sounded good and they were.
My wife bought a new electric grill and after hunting around for vegetables to do I found these, they sounded good and they were.
- Carbohydrate 7.005 g
- Cholesterol 0 mg
- Fat 0.075 g
- Fiber 1.27500003576279 g
- Protein 0.825 g
- Saturated Fat 0.0315 g
- Serving Size 1 1 Serving (75g)
- Sodium 3 mg
- Sugar 5.72999996423721 g
- Trans Fat 0.021 g
- Calories 30 calories
Step-by-step
- Slice onions in approximately 1/3 inch slices being careful to keep the slices together and not separate the rings.
- On a square of aluminum foil, place an onion slice, 1 heaping teaspoon of brown sugar and 1 small beef bouillion cube. (If your cubes are larger cut them in half or quarters.)
- Fold the foil up tightly over the onion slice making sure to seal all of the edges. Throw them on your hot grill for approximately 20 - 30 minutes. The foil will puff up like Jiffy Pop! They should be cooked all the way through and have a wonderful carmelized appearance.
- This recipe can also be done with smaller onions, just cut them in half, follow the same preparation and wrap them up like a Hersey's Kiss.
Slicing onions to one-third inch thickness preserves structural integrity when transferring the rings to foil squares. Maintaining intact rings prevents the pieces from falling through grill grates or cooking unevenly.
- Wrap each foil packet tightly with folded seams facing upward to trap steam and prevent moisture loss during the twenty to thirty minute cooking window.
- Crush bouillon cubes or powder evenly across the surface of the onion before sealing the foil to ensure the concentrated sodium and savory compounds dissolve into the releasing juices.
- Monitor the aluminum packets for a puffed appearance, which indicates internal steam pressure has reached the necessary level for proper softening.
- Remove the packets from direct heat when the internal temperature reaches a point where the allium fibers yield completely to a fork.
- Substitute smaller whole onions cut in half if large specimens are unavailable, adjusting the wrap shape into a tapered point.
Foil-packet steaming relies on sealed edges to concentrate heat without scorching the natural sugars. Proper sealing ensures the contents steam thoroughly before direct radiant heat caramelizes the exterior surfaces.
