EASY GRILLED ONIONS IN FOIL
Making the best grilled onions has never been easier! Wrap sliced Vidalia onions in a foil packet and grill until tender. Enjoy caramelized onions on top of burgers, cauliflower steaks, grilled vegetables, and so much more!
Provided by Becca Mills
Categories Side Dish
Time 30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 105 kcal, Carbohydrate 13 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 14 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
GRILLED STUFFED ONIONS
Serve these bacon and pepper stuffed onions topped with cheese. These Grilled Stuffed Onions will become an instant hit at your next barbecue.
Provided by My Food and Family
Categories Peppers
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cook and stir bacon in medium skillet on medium heat until crisp. Meanwhile, cut thin slice off top of each onion; discard top. Use small spoon to scoop out centers of onions, leaving 1/2-inch-thick shells. Finely chop removed onions.
- Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add 1/2 cup chopped onions to drippings in skillet. (Reserve any remaining chopped onions for another use.) Cook 5 min. or until onions are crisp-tender. Add chiles and garlic; cook 2 min. Stir in bacon.
- Heat grill to medium heat. Mix cream cheese, shredded cheese and thyme in medium bowl; stir in bacon mixture. Spoon into onion shells. Place 1 on each of 6 large sheets heavy-duty foil; drizzle with dressing. Wrap foil tightly around onions, leaving room for heat circulation inside.
- Grill 25 min. or until onions are tender.
Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 520 mg, Carbohydrate 11 g, Fiber 2 g, Sugar 6 g, Protein 10 g
ROASTED VIDALIA ONIONS
Roasted in the oven or on the grill, these onions are simple and tasty. They taste like French onion soup, and smell great. In college I used to put it on the top of my gas stove! Still delicious just the same. Very very easy and loads of flavor.
Provided by LOTUSFLOWER1971
Categories Side Dish Vegetables Onion
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
- Roast in preheated oven for 15 minutes.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 12.4 g, Cholesterol 30.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 7.4 g, Sodium 1337.1 mg, Sugar 5.7 g
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
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 216 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 1053mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 3g fiber), Protein 3g protein.
BACON WRAPPED GRILLED STUFFED ONIONS
My Philip came up with this recipe many years ago we have added to it and more recently wrapped them in bacon. They are a wonderful addition to any grilled meal.
Provided by Deneece Gursky
Categories Vegetable Appetizers
Number Of Ingredients 9
Steps:
- 1. Peel onions carefully and cut bottom slightly just enough so they can sit flat. Core onion leaving a thick shell capable of holding filling in. (about a 1/3 inch)
- 2. Chop the removed onion finely.
- 3. In a non stick fry pan add a bit of olive oil. cook chopped onion,green peppers, bacon and garlic until bacon is cooked through and onions and peppers are tender. Add bread crumbs salt and pepper and parmesan cheese to your preference.
- 4. Stuff the onions with this mixture. Wrap a piece of bacon around each onion and secure it with a toothpick.
- 5. Place onions on their own piece of foil and drizzle with olive oil. Tent each onion in its foil.
- 6. Place on prepared grill and grill for about 20 to 30 minutes or until onions are tender yet firm.
- 7. add hickory chips or apple wood chips to grill for an even more unique flavor.
CARAMELIZED ONIONS ON THE GRILL
These are absolutely melt in your mouth delicious! You can make them on the grill or in the oven. Even friends of ours that don't care for onions loved these! I would recommend that you use 1 large onion for every 2 people. Some people want one whole onion to themselves so you might want to make some extra! They are also good heated up the next day but we rarely have any extra!
Provided by The Dahl House
Categories Side Dish Vegetables Onion
Time 55m
Yield 2
Number Of Ingredients 4
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.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 15.3 g, Cholesterol 30.7 mg, Fat 11.8 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 473.7 mg, Sugar 7 g
GRILLED SCALLOP-STUFFED SWEET ONIONS
This innovative recipe for grilled scallop-stuffed sweet onions is from chef Masaharu Morimoto's "The New Art of Japanese Cooking."
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Place onions in their skins in an 11 1/2-by-8-inch metal baking pan. Rub onions with oil and season with salt and pepper. Cover pan tightly with parchment paper-lined aluminum foil. Roast until onions are tender, but still retain their shape, about 2 1/2 hours. Remove onions from baking pan, reserving pan; let stand until cool enough to handle.
- Cut off the top third of each onion; set aside. Cut a hole in the center of each onion large enough to hold a scallop.
- Place baking pan on the stove over high heat. Add sake, and stir using a wooden spoon, scraping up the browned bits. Add onion centers, soy sauce, and mirin; cook, stirring, until onions are soft. Pour mixture into a small saucepan; set aside.
- Season scallops with salt and pepper. Preheat a grill pan over high heat. Reheat sake mixture and season with salt and pepper; keep warm until ready to use.
- Place scallops on grill and cook, turning once, just until grill marks appear on prosciutto, about 30 seconds per side. Wrap each scallop in a piece of prosciutto, enclosing completely. Stuff a scallop into each onion. Top each with 1/2 teaspoon butter, cover with reserved onion tops, and place on grill pan. Cook onions until heated through and skin is blackened, 6 to 8 minutes.
- Remove blackened skin and divide onions among 4 serving plates. Drizzle each with sake mixture and serve immediately.
STUFFED ONIONS FOR THE GRILL
You will love this with chicken or pork off the grill. This recipe may be started the day before and once the onions are grilled, cooled and stuffed, refrigerate and finish cooking when you grill the rest of the food.
Provided by Aroostook
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute minced onion and celery until soft.
- Add vegetables to dry stuffing mix and prepare according to package direction.
- Set aside.
- Coat onion slices with olive oil.
- Place on grill and brown on both sides.
- Cut out foil pieces that will be big enough to wrap around the stuffed onion slices.
- Sprinkle each foil squares with S, P and onion powder.
- Place a grilled onion slice on a tin foil square and top with prepared stuffing.
- Wrap loosely in foil and return packettes to the grill for 10 minutes or until onion slices are tender.
- If you would like to get fancy, parboil whole large onions for 5 minutes, scoop out middle and follow same basic directions for stuffed onion slices.
STUFFED ONIONS
My husband, a pastor, was once paid in onions and potatoes by a little community. That's when I discovered this recipe. Baked with a tasty stuffing, the onions are mellow and tender.-Cathy Gilpin, Alamosa, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, until tender, 45 minutes, basting frequently during the first 15 minutes. If desired, sprinkle with parsley.
Nutrition Facts :
GRILLED STUFFED ONIONS IN THEIR SKINS (FOIL WRAPPED)
Make and share this Grilled Stuffed Onions in Their Skins (Foil Wrapped) recipe from Food.com.
Provided by Karen From Colorado
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Slice off stem and roots ends of the onions, leaving skins in place.
- Prepare a square baking pan by lining it with foil.
- Cut a cone shaped hole in the top of the onions without cutting through the bottom of the onion.
- Set onions in the pan on their roots.
- Stir spices and sugar into the melted butter.
- Add the bread crumbs.
- Stir until well mixed.
- Spoon the bread mixture into each onion.
- Wrap in foil and grill with your steak on the grill, turning often.
- You can also bake in a 400 degree preheated oven for about an hour or until onion is fork tender.
- Serve immediately.
Nutrition Facts : Calories 207.1, Fat 12.4, SaturatedFat 7.5, Cholesterol 30.5, Sodium 474.7, Carbohydrate 22.2, Fiber 2.3, Sugar 6.6, Protein 3
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