Caramelized Onions On The Grill Recipes

CARAMELIZED ONIONS ON THE GRILL

Steps:

• Preheat an outdoor grill for medium heat.
• Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.
• Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning.

CARAMELIZED ONIONS FOR THE GRILL OR OVEN

Steps:

• 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.

CARAMELIZED ONION ON YOUR INDOOR GRILL

Steps:

• Plug in your George Foreman and let it heat up.
• In the meantime prep your onions - slice them, toss them in a bowl with the oil, salt and pepper to your taste and brown sugar (again, to your taste if you wish.).
• Note: I find the sugar makes them brown faster.
• When the grill is hot enough, use a pair of tongs and place all the onion rings on the grill.
• Let it grill on one side for about a minute and then start "stirring it" with the pair of tongs.
• You don't need to constantly do so at the beginning, you can leave it to sit for 30 second intervals. After about 5 minutes you want to pay full attention to it though.
• After 10 minutes on the grill it should be soft and caramelized. But if you want it even more so, grill for 5 more minutes, stirring all the time with the tongs.
• Take off grill and serve as desired.

GRILLED BRATWURST WITH CARAMELIZED ONIONS

Steps:

• Combine the hard cider, 1 cup of the broth and the bratwurst in a large saucepan, bring to a simmer and gently simmer over low heat for 15 minutes.
• Meanwhile, heat the oil and butter in a large skillet over medium heat. Add the onions, sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper and cook until just tender, about 5 minutes. Add the remaining 1/2 cup broth and simmer until the onions are browned and completely soft, about 5 minutes more. Keep the onion mixture warm while you cook the bratwurst.
• Preheat a grill to medium-high heat or heat a grill pan over medium-high heat.
• Transfer the bratwurst to the grill or grill pan and cook, turning occasionally, until browned, about 10 minutes. Lightly grill the pretzel rolls, cut-side down. Serve the bratwurst topped with the onions and with the pretzel rolls and mustard on the side.

GRILLED CHEESE WITH CARAMELIZED ONIONS

Steps:

• Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat. When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl and reserve.
• Butter 1 side of each bread slice. Lay 6 slices butter-side down on a work surface. Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere. Top with another slice of bread, butter-side up.
• Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve immediately.