Grilled Onion Blossoms Foil Wrapped Recipes

GRILLED ONION BLOSSOM

Steps:

• Heat grill to medium-high heat.
• Peel onion; partially cut into 6 wedges, being careful to not cut through to bottom of onion.
• Place on large sheet of foil. Gently pull onion wedges apart; sprinkle with cheese. Drizzle with A.1. Sauce. Wrap tightly with foil.
• Grill 40 min. or until onion is tender and lightly browned.

GRILLED ONION BLOSSOM

Steps:

• For the dipping sauce: Combine the mayonnaise, horseradish, BBQ seasoning, mustard and some salt and pepper in a small mixing bowl. Store refrigerated in an airtight container until ready to serve.
• For the onion blossom: Preheat a grill to 350 degrees F. Spay a disposable pie plate with olive oil cooking spray.
• Peel the onion and trim the root end to remove any hairs. Slice the pointy stem end of the onion off. Turn the onion so the root end is facing up. Leaving a 1/2-inch rim around the root, make 4 cuts into the onion, down to the stem end. This results in 4 sections of the onion. Repeating the same motion, make 3 more cuts into each section of the onion, from root to stem end. Turn the onion over to reveal 16 onion petals. Use your hands to separate the layers of petals as needed.
• Place the onion stem-side up in the prepared pie plate. Generously spray all of the petals with the olive oil cooking spray. Sprinkle the onion with the BBQ seasoning.
• Put the onion on the grill and close the grill. Roast at 350 degrees F, checking halfway, until the onion blossom has opened, 40 to 45 minutes. The petals should be tender and darkened on the ends. Carefully remove the onion from the grill. Serve warm with the dipping sauce.

GRILLED ONION BLOSSOM

Steps:

• 1. Peel onion; partially cut into 6 wedges, being careful to not cut through to bottom of onion.
• 2. Place on large sheet of foil. Gently pull onion wedges apart; sprinkle with cheese. Drizzle with steak sauce. Wrap tightly with foil.
• 3. Grill 40 min. or until onion is tender and lightly browned

EASY GRILLED ONIONS IN FOIL

Steps:

• Heat grill to 450°F.
• Cut a piece of heavy duty foil (or two pieces if using regular foil) approximately 22 inches long.
• Place thinly sliced onion in the center of the foil and toss with onion and garlic powder, and salt and pepper. Dot the top with butter.
• Pull the long edges of the foil up, folding them onto each other to create a seal. Then fold in the short edges of the foil to create the packet, making sure all edges are sealed, and leaving enough space in the foil packet for the onions to move when you shake it.
• Place the foil packet on the grill over direct heat (but not a direct flame). You can also place it over indirect heat to reduce any risk of burning the onions. Cook for 25-30 minutes, shaking the foil packet halfway through. You can also gently open and stir the onions around halfway through.
• Gently open the foil packet, allowing the steam to escape. Stir the onions before serving and allow to cool slightly.

GRILLED ONION BLOSSOMS (FOIL WRAPPED)

Steps:

• Peel onions.
• Cut almost through each onion forming 8 wedges.
• Place each onion in a 24x18 inch piece of foil.
• Stir together the melted butter, mustard and hot sauce.
• Drizzle over onions.
• Sprinkle with brown sugar.
• Seal each onion in the foil packet using a double fold leaving head space for steam to build.
• Grill on a covered grill for about 25 minutes or until onions are nearly tender.
• Make a 2 inch opening in the top of each packet.
• Cover and grill for 10 minutes more or until onions are slightly browned.
• Remove onion blossoms from foil packets and sprinkle with pepper.

GRILLED SWEET ONIONS

Steps:

• 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.

GRILLED ONION BLOSSOM

Steps:

• 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.

GRILLED ONION BLOSSOM

Steps:

• Peel onions; cut almost through each onion forming eight wedges.
• Place each onion on square pieces of heavy aluminum foil.
• Stir together butter, mustard, sugar and hot sauce.
• Drizzle mixture over onions.
• Bring up two opposite edges of each foil square and seal with double fold.
• Fold remaining edges to completely enclose each onion leaving space for steam to build.
• Place packets on upper grill rack.
• Close cover and grill for 20 minutes.
• Sprinkle with pepper and serve.

GRILLED ONION BLOSSOM

Steps:

• With a sharp knife, slice 1/2" off the top of the onion and peel onion.
• Cut into 12 to 16 wedges to within 1/2" of root end.
• Place onion on a double thickness of heavy duty foil.
• Open wedges slightly.
• Sprinkle with thyme, rosemary, salt and pepper.
• Drizzle with butter.
• Fold foil around onion and seal tightly.
• Grill, covered, over medium heat for 35 minutes or until tender.

GRILLED ONION BLOOM

Steps:

• With a sharp knife, slice 1/2 in. off the top of the onion; peel onion. Cut into 12-16 wedges to within 1/2 in. of root end., Place onion on a double thickness of heavy-duty foil (about 12 in. square). Open wedges slightly; sprinkle with thyme, rosemary, salt and pepper. Drizzle with butter. Fold foil around onion and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until tender.,