Whole Grilled Onions A Bacon Topping And A Herb Vinaigrette Recipes

UNCLE WILSON'S GRILLED ONIONS

Steps:

• Peel and wash the onions. With the point of a small, sharp knife, cut a 1-inch core from the top of each onion and make shallow slits in a circle around the top. Wrap 2 slices of bacon horizontally around each onion, and secure them with toothpicks. Then put 1 teaspoon of butter in each core. Season with salt and pepper.
• Place each onion on a square of aluminum foil and bring the edges together at the top, leaving a small opening for steam to escape. Put the foil-wrapped onions on the grill and cook for 1 hour, or until the onions are tender when pierced with the tip of a knife. You can also bake in the oven at 350 degrees F for 1 hour. Cool the onions for a few minutes then unwrap and cut into quarters to serve.

HERB-ROASTED ONIONS

Steps:

• Preheat the oven to 400 degrees F.
• Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
• For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
• With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

WHOLE GRILLED ONIONS

Steps:

• Gather the ingredients.
• Slice the stem from the onions and peel them, leaving the root intact. Slice a bit of the root off, just enough to provide a flat end so they won't wobble.
• Working from the top and using a sharp knife, a small melon baller, or apple corer, cut the cores from the onions. You should have a cavity about 1-inch across and almost through to the bottom of the onion without piercing it. Use the cored-out onion pieces for another purpose.
• Salt and pepper the onion cavities and then fill each onion with 1 tablespoon of butter. Sprinkle the onions lightly with a bit more salt and pepper.
• Wrap the onions in foil, gathering at the top and twisting to seal.
• Cook in a closed grill for about 1 to 1 1/2 hours over medium indirect coals .
• Untwist top of foil and spread open about 10 minutes before serving.
• Leave them on the grill for more smoked flavor, if you like.
• Remove the onions to a serving platter.

GRILLED VIDALIA ONIONS WITH BACON BUTTER

Steps:

• Preheat grill to medium heat.
• Cut onion top and "backtail" so onion can sit flat. Peel the onion. Using a parking knife cut a hollow cone-like shape into the center of the onion making sure not to go all the way to the bottom. Salt and pepper to the cavity. Place onions on individual squares of heavy duty aluminum foil.
• Add the butter, bacon, blue cheese, and thyme to a bowl and mix until well combined. Add large dollops of the butter to each cavity of the onions. Fold the aluminum foil all around the onion, gathering at the top and sealing to create a tent.
• Place on the grill over direct heat and cover the grill. Cook for 30 minutes until onions are soft. Let cool for 5 minutes before opening the foil packet and serving.

GRILLED BACON-ONION APPETIZERS

Steps:

• Cut each onion into 12 wedges. Cut bacon strips in half widthwise; wrap a piece of bacon around each onion wedge and secure with toothpicks. Place in an ungreased 13-in. x 9-in. dish. , In a small bowl, combine the brown sugar, vinegar, molasses and barbecue sauce; pour 1/2 cup over onions. Cover and refrigerate for 1 hour, turning once. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Grill onions, covered, over medium heat for 10-15 minutes, turning and basting frequently with reserved marinade.