Grilled Stuffed Onions In Their Skins Foil Wrapped Recipes

STUFFED ONIONS FOR THE GRILL

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.

BACON WRAPPED GRILLED STUFFED ONIONS

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 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.

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.

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.