Barbecued Sweet Onions

    Barbecued Sweet Onions

    (24)
    1save
    50min


    21 people made this

    This is a sensational side dish for a summer barbecue and almost no trouble to make. It tastes just like you're biting in to French onion soup.

    Ingredients
    Serves: 6 

    • 6 whole sweet onions
    • 6 beef stock cubes
    • 6 ice cubes
    • 6 tablespoons butter, divided
    • 6 30x30cm squares aluminium foil

    Directions
    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat barbecue for medium heat.
    2. 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 4cm wide at the top.
    3. Insert a stock 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 aluminium foil, leaving a small vent at the top. Repeat with the rest of the onions and filling ingredients.
    4. Set the foil-wrapped onions on the preheated barbecue vent-sides up and cook until onions are tender, 20 to 30 minutes.
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    Reviews and Ratings
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    (24)

    Reviews in English (24)

    by
    25

    I make these in the oven when I am using it for another dish. I bake them for about an 45 minutes to an hour at what ever tempurature the other dish is cooking at, you can sqeeze them to see if there are tender. I see that you vent the foil, if you don't vent you will not need the ice cube, I also add pepper. If I am baking a chicken recipe I use a chicken bouillon instead of beef. Also make sure you put them in a oven safe dish, in case any of them leak. Another tip is pre- cook the onions a little bit with the seasoning & butter in the microwave in a glass baking dish, then take them out and cover dish with foil and finish cooking them in the oven.  -  24 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    17

    I have been making these "little-goodies" for years on the grill. If you like onion soup, you will love this. Fresh pepper is good on them, no need for salt because of the bouillon cube.  -  19 Sep 2010  (Review from Allrecipes USA and Canada)

    by
    12

    This is actually a Paula Dean recipe and, as is the case with her version (Saturday Night Vidalias), sweet onions like Vidalias or Walla Wallas are the best prepared this way. They can be served as a side dish, family style, or if your onions are smaller, as an individual side. I would definitely omit the ice cubes. Sweet onions produce plenty of their own liquid and, as another reviewer suggested, add fresh cracked pepper. Yum.  -  16 Jun 2011  (Review from Allrecipes USA and Canada)

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