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Caramelized Onions on the Grill

Caramelized Onions on the Grill

Name: Caramelized Onions on the Grill
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2 servings
Ingredients: 1 large Vidalia or sweet onion, peeled and cut into large wedges; 2 tablespoons softened butter; 1 teaspoon beef bouillon granules; 1 pinch garlic salt and pepper to taste

Rating: 4.65 stars

74 Ratings
62 Reviews
10 Photos

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!

By The Dahl House

Recipe Summary

prep:

10 mins

cook:

45 mins

total:

55 mins

Servings:

Yield:

2 servings

Nutrition Info

Ingredients

Original recipe yields 2 servings

The ingredient list now reflects the servings specified

1 large Vidalia or sweet onion, peeled and cut into large wedges
2 tablespoons softened butter
1 teaspoon beef bouillon granules
1 pinch garlic salt and pepper to taste

Directions

Step 1

Preheat an outdoor grill for medium heat.

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Step 2

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.
Step 3

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:

169.2 calories; 2.1 g protein; 15.3 g carbohydrates; 30.7 mg cholesterol; 473.7 mg sodium. Full Nutrition

Reviews (62)

Most helpful positive review

Anonymous

07/29/2009

I made these in the oven - placed Vidalia Onions in foil pouch and set them on a cookie sheet with edges - Just in case it leaked. Cooked at 400 for 1 hour. I sprinkled with garlic pepper.These were so yummy!!! Next time we grill steaks I will make these onions and put them over my steak. I know it seems like alot of butter but it prevents it from sticking and burning. Yumm Yumm Read More

Helpful

(65)

Most helpful critical review

cookin'mama

08/24/2008

Caramelized is definitely a misnomer in this recipe. Mine came out mushy and with a steamed quality. I think that bouillon granules have a very artificial almost chemical taste so I subbed Penzey's beef soup base which has a fresher less salty flavor. Although grilling onions directly or slowly caramelizing them in a skillet is a lot more work I think it is worth the effort. Read More

Helpful

(20)

74 Ratings

5 star values: 56
4 star values: 12
3 star values: 4
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Anonymous

07/29/2009

Helpful

(65)

Jessica53214

09/04/2007

I actually made mine in the slow cooker and they turned out WONDERFUL! I had a bunch left over so I added them to mayonnaise and make a great burger/sandwich spread. Very very yummy. Read More

Helpful

(38)

Jillian

06/16/2010

Great with grilled steak! I leave my onion bascially intact just cutting an "X" into it and peeling it back slightly. I used minced garlic instead of garlic salt because of the saltiness of the beef bouillon. Be sure to poke holes in the foil to allow the steam to escape or you'll have a soupy mess on your hands. Read More

Helpful

(30)

The Dahl House

09/22/2008

I submitted this recipe and wanted to change something but couldn't so... You don't have to use softened butter. You can use it right from the fridge and it is actually easier to cut from a cold stick of butter than when it's soft. And garlic powder works great too since the boullion is salty. We love ours a really dark color - almost burnt. Sometimes they take an hour and sometimes I leave them on for an hour and 15 minutes. It really depends on the grill. Hope you enjoy! Read More

Helpful

(23)

lacbusybee

06/06/2008

I have a friend who makes this but she leaves the onion whole and slices an x into. After she's done she adds mozzarella cheese to it. Now it's grilled onion soup. Read More

Helpful

(21)

cookin'mama

08/24/2008

Helpful

(20)

Alexandra A

10/26/2007

Really good. I cooked mine in the oven for 45 minutes at 400 degrees in the foil on a cookie sheet. Next time I will reduce the butter because there was a bit too much. Read More

Helpful

(16)

Jessica

06/18/2010

Excellent burger topping!! Here are the things I did differently... 1. DIDN'T GRILL THEM! I didn't have the 40 minutes so I cooked them in a pan on the stove top. 2. Heated some oil in a pan on medium heat (not too much though - maybe about 1 tbsp?). 3. Added 1 cup of chopped onion. Don't really remember how long I cooked them for exactly. Maybe 10 minutes or until slightly soft. 4. Added in 1 tbsp butter and 1/2 tsp of beef bouillon granules (which was about 1/2 a cube for me). 5. Sprinkled with garlic POWDER and pepper. The bouillon is already pretty salty so just start there and add salt to taste. 6. Turned to low-medium and cooked/stirred until ready to use (probably less than 25 minutes)!! Read More

Helpful

(9)

CopsWife

11/09/2011

I am in love with these. They turned out great in the oven when I made them. Take about an hour though. Great with steak! Read More

Helpful

(6)

More Reviews

Reviews for: Photos of Caramelized Onions on the Grill

1 of 62

All Reviews

I actually made mine in the slow cooker and they turned out WONDERFUL! I had a bunch left over so I added them to mayonnaise and make a great burger/sandwich spread. Very very yummy.

I have a friend who makes this but she leaves the onion whole and slices an x into. After she's done she adds mozzarella cheese to it. Now it's grilled onion soup.

Really good. I cooked mine in the oven for 45 minutes at 400 degrees in the foil on a cookie sheet. Next time I will reduce the butter because there was a bit too much.