an onion is an onion is an onion

Unknown

looking for a great way to do a whole onion.....thanks one and all...

BlueSmoke

nodock,
Unless it's a Vidalia, in which case there is no comparison.[p]Remove the dry skin and cut the top off. Turn the onion over and take a similar, small slice off the bottom so the onion will sit flat. Turn the onion back over (top up) and cut a cross from the top to 1/4 inch from the cutting board. (In other words, "almost" quarter the onion.) Trim an indentation into the top, and into this press a crushed bouillon cube. Put a half-tablespoon of butter in the indentation and wrap the onion securely in foil. Do not close the top completely; you want to roast the onion, not steam it.[p]Place the onion on the grill, direct, at 375 degrees for 50 to 60 minutes. To serve, remove the onion from the foil and pour any juices over.[p]Prepare one onion for every one or two diners, depending on how well they like onions.[p]Ken

FL Bob

I believe your world is limited! There are many good onions out there!
Bob

Unknown

nodock,[p]I have used yellow and Vadalia onions where I simply peel
rub with EVOO and sprinkle with black pepper (I will now use new Dizzy Pig rubs) and wrap in foil. I also slice (pizza style) about 1/3 way down to help fall apart when opening foil. I place direct for about 30-60 minutes, usually between 300-375.[p]This is actually "dummy-proof" as I haven't messed one up yet and they are yummy!

Unknown

BlueSmoke,
Wow, that sounds like a better method and will have to try it tomorrow! Thanks

SSN686

Morning nodock:[p]Here is a picture of some I did similar to BlueSmoke's method. This was three in a pyrex dish done on a feet down platesetter. I also typically put a pat of butter between each of the quartered sections. I am not an onion eater, but will eat them this way.[p][p]This was right after taking them off the Egg. I then usually chop into smaller sections to serve.[p]Have a GREAT day!
Jay