Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Onions??
Options
BigA
Posts: 1,157
What is the best way to do onions? I usually cut them up, add some butter, or olive oil, and wrapp them tight in foil and throw them on the egg. any other ideas??
Comments
-
You can cut out the core and put butter and a bouillon cube in then wrap in foil and cook. -RP
-
Thick sliced, oil, salt and grillSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
We do sweet onions the way Randy said...yummy.
-
With a handle like your's, you should know your onions !! :laugh:__________________________________________Dripping Springs, Texas.Just west of Austintatious
-
:silly: :woohoo:
-
We don't core the vidalia onion and use about a 1/8 stick of butter in each onion.
-
I cooked up some onions this way last year and they were very tasty. Last Sunday, I was doing a pork roast and half way through the cook I started thinking I should have done them again :( . Next time I won't forget.
TomTom
Charles is a mischevious feline who always has something cooking
Twin lbge's .. grew up in the sun parlor of Canada but now egging in the nation's capital
-
What Randy said except we don't core. They come out like french onion soup without the broth and cheese on top.
-
If I'm doing onion slices, such as those to top burgers, I like to thickly slice the onion then stick water-soaked toothpicks or bamboo skewers through the side all the way to the core to pin them together while they're on the grill.
-
Oh i know my onions!!! Village!! :cheer:
-
I like to core them,splash the inside with worchester sauce,fill with brown sugar,place a pat of butter on top,crisscross top with 2 slices of bacon,wrap in HDAF,cook just like a baked potatoe.YUM!
TIP-Short,flat,fat onions are sweeter than elongated ones. -
I love the way Vidalia1 does his. Delicious!!
-
Cut them into wedges. Toss with some minced garlic, melted butter, olive oil, salt, pepper, and maybe a little raging river if you have it on hand.
Spread in a baking sheet, pizza pan, or in my case a paella pan. Basically you want a single layer. Roast at 350-375° until the onions are soft and begin to have a little char on the edges. Partway through the cook add maybe 1/4 or 1/2 cup of stock to help them cook through.
-
This newly released cookbook has a great BBQ onion recipe, so did the old edition (which can probably be found at a library).
The Kansas City Barbeque Society Cookbook, 25th Anniversary Edition -
-
AZRP = AriZona Randy Price
-
That looks nice Fidel - wonder what adding a few capers to it might do.
Neaux capers were harmed in this message. -
AZRP wrote:You can cut out the core and put butter and a bouillon cube in then wrap in foil and cook. -RP
I'd like to try this, it sound's good!
You put an entire bouillon cube in it?
It's not over-powering? (not salt-wise, I'd probably use low sodium) but some bouillon's are powerful concentrated... -
I do mine very similar to fidels, but smaller batches in a small CI skillet. I tend not to use any butter or other oil, maybe a shot of PAM. I like them charred.
-
I just cut off the top and enough of the bottom for them to sit upright. Then make a few cross cuts (wagon wheel style), then wrap in plastic wrap and microwave on hi for 1 minute. This releases a lot of moisture and allows the petals to separate a bit. (like putting a lemon in the wave for a few seconds before squeezing it)
Let rest for about 3 minutes, remove the plastic, move into a foil boat, add some olive oil followed by some Herb-Ox beef bullion and put into a baby cast iron skillet, then cook for about 40 minutes.
Next would be French Onion Soup, Julia Child recipe... but I don't do that on the Egg. However I do use my MAPP torch to brown the croutons.
Happy Trails~thirdeye~Barbecue is not rocket surgery
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum