Grilled Onion Blossom
This is a great way to grill onions on a gas or charcoal grill, or even in the oven! It is very simple, too. They dont get as brown as I would like, but it was delicious with the burgers.
This is a great way to grill onions on a gas or charcoal grill, or even in the oven! It is very simple, too. They dont get as brown as I would like, but it was delicious with the burgers.
- Carbohydrate 25.06807875 g
- Cholesterol 45.7546875 mg
- Fat 17.529281875 g
- Fiber 3.00549992108345 g
- Protein 2.839840625 g
- Saturated Fat 10.9327325 g
- Serving Size 1 1 recipe (353g)
- Sodium 304.136 mg
- Sugar 22.0625788289165 g
- Trans Fat 1.473289375 g
- Calories 259 calories
Step-by-step
- Preheat an outdoor grill for high heat.
- Peel the onion. Slice into 6 to 8 wedges, leaving the base of the onion intact. Pull apart wedges slightly, and place butter, garlic salt and ground black pepper inside onion.
- Wrap onion tightly with aluminum foil. Place on the preheated grill. Cook 45 minutes, or until the onion is translucent and lightly browned.
Operating with limited outdoor grill space requires smart preparation strategies that maximize appliance efficiency. Large sweet onions handle advance slicing exceptionally well, provided the root base remains intact to hold the wedges together during thermal expansion. Cook these foil-wrapped packages over indirect high heat for roughly 45 minutes until the allium softens completely and achieves translucency. When execution fails, cooks usually slice entirely through the root or seal the aluminum packet too loosely, allowing steam to escape and causing the butter to burn rather than emulsify with the natural juices.
Make-Ahead and Freezing Strategy
Prepared onions can be assembled up to 24 hours in advance, wrapped tightly in heavy-duty foil, and stored in the refrigerator before cooking. Freezing raw sliced onions alters their cellular structure too drastically, resulting in a mushy texture upon thawing, so always freeze them only after fully cooking. Fully cooked onions retain acceptable quality in the freezer for up to three months when sealed inside heavy-duty airtight freezer bags.
Reheating and Storage Protocols
Leftovers require careful handling to prevent rubbery results. Store cooled portions in an airtight container in the refrigerator for a maximum of four days. Reheat thawed or refrigerated onions in a 350-degree oven for 15 minutes, or until the center reaches serving temperature.
