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BigABigA Posts: 1,157
edited 8:50PM in EggHead Forum
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??


  • AZRPAZRP Posts: 10,116
    You can cut out the core and put butter and a bouillon cube in then wrap in foil and cook. -RP
  • MickeyMickey Posts: 18,480
    Thick sliced, oil, salt and grill ;)
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • vidalia1vidalia1 Posts: 7,091
    We do sweet onions the way Randy said...yummy. :)
  • Village IdiotVillage Idiot Posts: 6,953
    With a handle like your's, you should know your onions !! :laugh:

    Dripping Springs, Texas.
    Just west of Austintatious

  • vidalia1vidalia1 Posts: 7,091
    ;) :) :lol: :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.



    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.
  • Kenny 13Kenny 13 Posts: 321
    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.
  • BigABigA Posts: 1,157
    Oh i know my onions!!! Village!! :cheer:
  • HossHoss Posts: 14,600
    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.
  • reelgemreelgem Posts: 4,256
    I love the way Vidalia1 does his. Delicious!!
  • FidelFidel Posts: 10,172
    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
  • stevesailsstevesails Posts: 990
    who's Randy?
    XL   Walled Lake, MI

  • Mike in AbitaMike in Abita Posts: 3,302
    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.
  • RicklesssRicklesss Posts: 391
    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...
  • BacchusBacchus Posts: 6,019
    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.
  • thirdeyethirdeye Posts: 7,428

    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

    Barbecue is not rocket surgery
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