Onions on LBGE

Stuckinohio

Remove the core from the onions.
Stuff a big gob of butter in the hole. 
Sprinkle whatever seasonings you like all over the outside of the onion (I used garlic and cayenne pepper).
Wrap in Reynolds Wrap
45 minutes to an hour at 325°
You won't need a chair because you can't sit still to eat it!

Wrap in Reynolds Wrap. 

TexanOfTheNorth

I do something very similar. You're right... they are fantastic!!

loveTheEgg

Direct or in? 

TexanOfTheNorth

loveTheEgg said:

Direct or in? 

I've done them both ways with equal success. Just depends on what I'm cooking. If you're doing indirect at a lower temp just cook them a little longer

Stuckinohio

I did direct. I'd say indirect would work also. 

MediumRarely

Great recipe, I will be trying it soon.  My current favorite onion recipe is:

3 red onions cut in half with skin removed
1/2 stick of butter
1/4 C balsamic vinegar
1/3 cup honey
fresh thyme, salt and freshly ground black pepper to taste

Combine ingredients in a saucepan over medium heat and bring to a simmer. Reduce for a few minutes.  Put onions cut sides up on aluminum foil/CI pan/etc. Pour the mixture over the onions and roast indirect @300-350 for 45 minutes to an hour.

Chubbs

Mix a boullion cube with the butter. Takes it up a notch

Legume

Lots of sriracha + dab of butter in the core.  Turns out great, not to eat by itself, but slice up to put in pizza, in seared tuna tacos, etc.  I usually make four cuts from the top down to 3/4" from the bottom to partially segment the onion first, then use the foil to keep it all together.  Use lots of sriracha, or could use any hot sauce.

northGAcock

Chubbs said:

Mix a boullion cube with the butter. Takes it up a notch

I learned that one from my mom many years ago. She was a great lowcountry cook. She wasn't about healthy cooking, but lived to be 90. Especially good using a Vidalia! Hope the vacation was / is going well.