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Grilled Sweet Onions

These onions are so delicious, we prepare them all year long—on the grill in summer, or in an oven preheated to 350° for the same amount of time in winter. A small salad, a slice of bread, these grilled onions, and you've got a great light meal. —Mary Bilke, Eagle River, Wisconsin
  • Total Time
    Prep: 15 min. Grill: 35 min.
  • Makes
    4 servings

Ingredients

  • 4 large sweet onions
  • 4 teaspoons beef bouillon granules
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons butter
  • 4 teaspoons white wine or beef broth, optional

Directions

  • Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square).
  • Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly.
  • Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts
1 onion: 216 calories, 12g fat (7g saturated fat), 31mg cholesterol, 1053mg sodium, 26g carbohydrate (17g sugars, 3g fiber), 3g protein.

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