Bbqd French Onions Recipes

SUMMERTIME GRILLED ONIONS

Steps:

• Slice the ends off the onion and peel the outer skin off.
• Place the onion on the aluminum foil (you could spray it first with nonstick spray).
• With a sharp paring knife, scoop out some of the onion in the center to make an indentation.
• Place the butter in the hollowed out area.
• Then place the bouillon cube in the butter.
• Wrap the onion up in the foil, sealing it tightly and place on a medium to low temperature grill and cook 30 to 40 minutes.
• The onion is done when it feels soft to the touch.
• Open the foil packet and put the onion in a shallow bowl or right on your plate.
• Be careful, it's juicy!
• You can leave out the butter (although this might alter the flavor) or use a beef bouillon cube if you want.
• If you find the bouillon flavor to be too strong, use half a cube per onion.

FRENCH ONION GRILLED CHEESE

Steps:

• Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, thyme, onion powder and a pinch of salt and pepper to the skillet and cook, stirring occasionally, until the onions soften and brown, 3 to 4 minutes. Remove the onions to a bowl and leave the skillet on low heat.
• Place one slice of Cheddar and one slice of Swiss on each piece of bread. Top 3 of the slices with the onion mixture, then sandwich with the other cheesed breads, making 3 sandwiches. Spread about 2 tablespoons butter on the tops of the sandwiches, just enough to cover the tops in a thin layer. Melt the remaining 2 tablespoons in the skillet (adding more if it looks dry). Place the sandwiches butter-side up in the skillet. Cook on one side until golden brown, 2 to 3 minutes, then flip and cook the buttered side for another 1 to 2 minutes. Remove from the skillet and cut crosswise into strips-great for dipping in soup! Serve immediately or keep in a warm oven in aluminum foil until ready to use.

FRENCH ONION GRILLED CHEESE

Steps:

• Melt the butter with the olive oil in a heavy-bottomed pot over medium-high heat. Add the onions, season with salt and pepper and spread the onions in an even layer. Cover the pot and turn down the heat to medium low. Sweat, steam and soften the onions, 10 to 15 minutes. Uncover and continue cooking until caramelized, 25 to 30 minutes, stirring frequently. Add the sherry and scrape up any bits from the bottom of the pan. Stir in the thyme and season with salt and pepper.
• Preheat a griddle to medium-low heat. Put 1 slice white American cheese on 4 slices country white bread and 1 slice yellow American cheese on 4 more bread slices. Divide the onions between half the bread, then close and butter both sides. Place the sandwiches on the griddle; cover with a metal bowl (careful, it will get hot) and let the sandwiches get nice and golden brown, 2 to 3 minutes. Flip, cover again and cook until the cheese is melted and the sandwiches are golden brown, 2 to 3 minutes.

FRENCH ONION GRILLED CHEESE

Steps:

• Melt 1 tablespoon of the butter in a large sauté pan over medium heat. Add the onion and cook until the slices start to wilt and turn translucent, about 3 minutes. Add the onion soup mix, thyme and 2 tablespoons water. Turn the heat to low, then continue to cook, stirring and adding more water a tablespoon at a time if the mixture gets too dry, until the onions are very soft and golden brown, 5 to 10 more minutes.
• Melt 1 tablespoon butter in a saute pan over medium heat. Spread 1 teaspoon mustard onto one side of each slice of bread. Divide the Cheddar, Gruyere, caramelized onions and crispy onions between 2 of the slices of bread on top of the mustard. Top each with another slice of bread, mustard-side in, and lay the sandwiches in the pan. Cook, pressing down on top of the sandwiches, until the bottoms are golden brown, about 2 minutes. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches, cooking until the cheese is melted and the bottoms are golden brown, about 3 more minutes. Cut in half and serve.

FRENCH ONION GRILLED CHEESE

Steps:

• In a large skillet over medium-high heat, melt 2 tablespoons butter. Add the onions and season with salt and pepper. Cover and cook, stirring once or twice, until the onions are softened, 3 to 5 minutes. Uncover, reduce the heat to medium-low, and cook, stirring occasionally, until deep golden brown, 20 to 25 minutes. If the onions look dry or like they might burn, add a few tablespoons of water at a time, scraping up any browned bits that are stuck to the bottom of the skillet. If desired, once the onions are done, deglaze the skillet with vinegar and cook until the liquid has evaporated, about 1 minute. Transfer the onions to a medium bowl and season to taste with salt and pepper. Wipe out the skillet, or wash it, if necessary.
• Add the cheese to the onions and stir to combine. Put down two slices of bread, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently.
• In the skillet, melt 1 tablespoon butter over medium heat. Add the sandwiches and cook until the bottoms turn golden brown, 3 to 4 minutes, reducing the heat to prevent toast from darkening too quickly, if needed. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes. Serve immediately.