Grilled Sweet Onions With Garlic Recipes

GRILLED SWEET ONIONS

Steps:

• Preheat an outdoor grill for medium heat.
• Peel brown outer layers from an onion. Using a sharp knife, cut a cone-shaped core from the top of the onion, about 2/3 of the way into the vegetable. The core should be about 1 1/2 inches wide at the top. Insert a bouillon cube into the hollowed-out space, followed by an ice cube (for more moisture, if desired). Top the ice cube with 1 tablespoon of butter. Wrap the filled onion in a sheet of aluminum foil, leaving a small vent at the top. Repeat with the rest of the onions and filling ingredients.
• Set the foil-wrapped onions on the preheated grill vent-sides up, and grill until onions are tender, 20 to 30 minutes.

GRILLED SWEET ONIONS WITH GARLIC

Steps:

• Place four onion wedges and a garlic clove on a double thickness of heavy-duty foil (about 12 in. square). Dot with butter and sprinkle with salt. Repeat., Fold foil around onion mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until onions are tender. Open foil carefully to allow steam to escape.

HONEY GARLIC SAUSAGE WITH GRILLED ONIONS

Steps:

• Grill sausages according to package directions. Meanwhile, grill onions set over medium heat for 3 to 5 minutes or until lightly charred and tender. Roughly chop and reserve. Assemble sausages in buns with grilled onions, cheddar cheese and sour cream. If serving for less people, divide accordingly.

CARAMELIZED ONION AND GARLIC BUTTER FOCACCIA

Steps:

• Heat a large skillet or pot over low heat and add the 4 tablespoons butter and 1 tablespoon olive oil. Once melted, stir in the sliced onions and salt. Cook over low heat, stirring often, until the onions deeply caramelize, about 1 to 2 hours. Be sure to consistently check them and stir! While the onions are caramelizing, work on the dough.
• In a bowl, stir together the water, yeast and honey. Let it sit for 10 to 15 minutes until foamy.
• In the bowl of your stand mixer, add the flour, garlic powder, 1 tablespoon of salt, 1/2 cup of olive oil and the yeast mixture. Stir, using the dough hook, until the mixture comes together. Knead it on medium-low speed for 5 to 6 minutes. If it's super sticky, sprinkle in a bit of extra flour. You want it to be silky!
• Put the dough in an oiled bowl and cover it. Place it in a warm spot and let it rise for 1 hour, or until it's doubled in size.
• Once the dough has doubled, remove it from the bowl and divide it into 4 equal pieces. Roll and press the dough out until it's about 6 to 8 inches in length and 4 or so inches in width. Line two baking sheets with parchment paper. Sprinkle the parchment paper liberally with flour so the dough doesn't stick too much. Place the dough pieces on the baking sheets. Press the dough to make finger marks so it looks like traditional focaccia. Place the sheets in a warm spot and to rise again for 20 to 30 minutes.
• After 30 minutes, heat your grill over medium heat - around 450 degrees F. Melt your remaining 4 tablespoons of butter and stir in the garlic cloves. Chop your favorite fresh herbs.
• Flour a pizza peel or cutting board very well (or something where you can easily slide the dough from the peel to the grill). Transfer the dough pieces one at a time to the floured peel, moving quickly so they don't stick. Press to make more finger marks and brush with olive oil.
• Quickly transfer the dough by sliding it from the floured peel to the hot grill. Once it hits the grill, you can't really move it without tearing the dough. Grill for 1 to 2 minutes, until the dough begins to bubble up and char. The dough can be flipped once it easily lifts from the grill. Flip the dough and grill for 1 to 2 minutes more, or again, until golden and puffed and brown. Remove the dough and place it on a baking sheet. Repeat with the remaining focaccia.
• Brush the hot focaccia with the garlic butter. Sprinkle with the herbs. Sprinkle with the flaked sea salt. Cover with the caramelized onions. Slice and serve!

GRILLED ONIONS

Steps:

• Preheat grill for medium heat.
• Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
• Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.

GRILLED SWEET ONIONS

Steps:

• Place four onion wedges and a garlic clove on a double thickness of heavy-duty foil (about 12 inches square). Dot with 1 tablespoons butter and sprinkle with 1/4 teaspoons of seasoned salt. Repeat for other 3 onions.
• Fold foil around onion mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until onions are tender. Open foil carefully to allow steam to escape.

GRILLED ONIONS & GARLIC

Steps:

• In a small bowl wisk together dijon mustard, honey,basil leaves and extra virgin olive oil. Slice vadalia onions and garlic cloves and place in aluminum foil. Pour dijon mustard mixture on top of sliced onions & garlic. Wrap up and seal aluminum foil place on grill and cook aprox 5-10 minutes on each side. Place on top of burgers or steak and enjoy.