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grilled onions

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Chef in the Making
Chef in the Making Posts: 902
edited November -1 in EggHead Forum
I was just wondering if anyone has grilled and onion in its skin. I did the other night and was very good.
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  • TheHulk
    TheHulk Posts: 157
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    I have grilled several, trying something new each time. I usually wrap in foil and sprinkle with seasoning and add a dash of butter or other liquid. Good stuff.
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  • jonboy
    jonboy Posts: 163
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    I like to core the onion and add soy, worcheshire,rub,brown sugar,other inside the onion.
    It just depends what we are serving.
    jon
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  • Rascal
    Rascal Posts: 3,923
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    I'm a lover of onions, and all 'root' vegetables! So, I'm how wondering how you cooked them? Wrapped in foil, a bullion cube inserted, any liquid added? While growing up, us kids would always fight over the onions from the pan of a turkey or other slow-cooked, oven roast. Acting on a tip from this forum, I often sacrifice some onion chunks and toss them in the fire during lengthy cooks. The aroma is out of this world and whatever's in the Egg gets kicked up a notch or two. Also, it will have your neighbors circling like famished raccoons!
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    I'm with you Rascal.

    About 6 whole yellows in this batch and almost the best part of the feast.

    doroast3.jpg

    doroast7.jpg

    GG
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  • thirdeye
    thirdeye Posts: 7,428
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    DSC05307JPGx.jpg

    We always buy a bag and put them into the bigger cooker when barbecuing. They are in there for 4 or 5 hours. Then I cut the top and bottom off and quarter them, adding salt, pepper and a splash of vinegar mop. They are really good.

    PS, a small yellow onion produces a great flavor when added to the coals.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Is the vinegar mop just vinegar? Cover it light or heavy.

    GG
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  • Chef in the Making
    Chef in the Making Posts: 902
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    For along time vegetables of any type were not a favorite of mine but now with the Egg and armed with a number of cook books they have become a main stable at dinner. I have cooked them in foil adding EVOO and various spices. I have also added honey, maple syrup and hosin sauce to name a few. If I am grilling vegetables I will some times blanch them to speed the process especially asparagus and brocli. I will wrap the asparagus in proscuito grill it serve with a fried or poached egg top with parmesan cheese and go to town. Sometimes I have to temper my tastes to suit my wifes who prefers her more of the traditional way.

    I will have to add the onion to the coals on my next long cook. I suspect it could be better then wood chips
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  • thirdeye
    thirdeye Posts: 7,428
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    It's cider vinegar, some apple juice to mellow it out, salt, cayenne and black pepper. I would sure think that a sprinkle of salt along with a splash of cider vin would work.

    I would say a "light sprinkle" for starters, then test it.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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