I love the taste of a Vidalia or Texas Sweet Onion cooked on the BGE. Couldn't find either at the grocery, so I bought large white onions. Took the onion and peeled and cut the usual way for the cook, but cut the top and bottom deep into small squares without going all the way through, put sweet and low on both ends, added butter, wrapped in foil, and cooked at 300 for 35 minutes. It created a lot of sugar, but it was as good an onion as I have had.
I don't know why I decided to use sweet and low, but the results were good. Has anyone ever tried this?