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Reviews for: Photos of Grilled Onion Blossom
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1 of 34
I like this recipeave found that if you soak the onion in ice water for 1/2 hour after cutting it. The onion will open up and hold its shape on the grill better. It will also help it to hold the spices in place while grilling.
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(41)
YUMMY! Very easy to do. Put it on the grill and forget about it for 45 minutes! When I prepared it I placed the onion in a soup ladle and cut it into eight wedges. Using the ladle helped to make the depth of each cut the same so it would hold it's shape. I soaked it in ice water for 1/2 hour sprinkled with seasonings and placed butter on top so it will melt down between the pedals. Spray the tin foil with cooking spray. This will definitely be on our grill in the future. Thank you J.D.!
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(27)
This was great and easy. I prepared the onion before the guests came for a BBQ and while everyone was chatting and getting drinks I threw the onions on the grill when done I just took them from grill to table and everyone raved about them. Thanks!!!
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(27)
I seasoned it up a little more with cajun seasoning mix and adobe vs. salt. Suggest putting it on second rack of grill to prevent burning the bottom (like I did) but still tasted great and VERY easy.
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(14)
Spray your aluminum foil!:) My onion stuck to the foil once it started to carmalize. It was a hit with the family however I added a good fresh garlic powder from the spice shop to give it an added kick.
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(14)
Delicious! I sprayed the foil with Pam and used lite butter along with minced garlic rosemary and thyme. Be sure to poke some holes in the foil or it will be a soggy mess.
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(12)
Very good. I didn't use garlic salt instead I used a garlic clove and added some seasoning salt. Turned out exactly what we wanted. Thanks for the post.
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(11)
I loved this recipe! Though I only gave it four stars because it was a tiny bit bland. I think fresh minced garlic would give it more flavor. Maybe some olive oil too. Since it was winter when I cooked this recipe I used my oven and broiled it but it still turned out great.
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(11)
Wonderful! We all loved this. I altered the recipe just a little. I used a red onion. After slicing I sprinkled with one packet of chicken boullion (instead of salt) one smashed clove of garlic and topped with Becel (margarine). After cooking and carefully unwrapping I was able to carefully transfer to a small bowl with a slotted spoon with the onion intact. I removed the garlic and poured the the cooking juice over the onion. It looked beautiful. It did completely fall apart with the first serving but it disappeared so fast there was hardly time to notice.
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(10)
I thought it was barely edible. It didn't seem to have any real flavor and I didn't care for the texture!
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(2)
