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My review
Caramelized Onions on the Grill
The Dahl House
"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!"
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Ingredients
55 m servings 169 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat an outdoor grill for medium heat.
- 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.
- 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.
Footnotes
- 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 calories; 11.8 g fat; 15.3 g carbohydrates; 2.1 g protein; 31 mg cholesterol; 474 mg sodium. Full nutrition
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Reviews
Read all reviews 6274 Ratings
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Most helpful positive review
8/18/2007
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 ...
Most helpful critical review
8/24/2008
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 Penz...
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8/18/2007
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 ...
9/4/2007
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.
6/15/2010
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...
9/22/2008
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...
6/6/2008
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.
8/24/2008
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 Penz...
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.
6/17/2010
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 ...