Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Onion recipe

BB1857BB1857 Posts: 131
edited 9:23PM in EggHead Forum
Ok so this isnt as much of a recipe as it is just intruction on how to make a killer onion with almost no fuss. If you have used this method you will know it is so tasty.

Items needed

1. Large vidalia onion
2. Butter(salted is best) For those watching what you eat, i have used butter substitute as well.
3. Beef bouillon cube
4. HD Aluminum foil

Take a large Vidalia onion, peel and core the center out. I have found my jalapeno corer works great for this. Stuff a good amount of butter in the hole. Next push your bouillon cube into the butter. Now stuff the top of the hole with more butter. Wrap the onion in HD foil and place on your Egg anywhere from 300 to 400 for 40 mins to an hour depending on the temp you use. You never have to touch the onion while its cooking and is best not to. You don't want to puncture the foil because all the goodness will run out. Pull off Egg and place in a bowl. Remove foil and make sure all the juice stays in the bowl with the onion. Chop or slice to your liking. This is a great addition to steaks or burgers. My wife and son HATE onions but when i make this they love them. Go figure. I hope you enjoy like we do! Happy egging ;)


  • thirdeyethirdeye Posts: 7,428
    Hey Brian, try this.... cut the top off your onion and make some wagon wheel cuts, then wrap in plastic wrap and zap in the microwave for a minute, rest a minute zap a minute, rest a minute. Repeat three or four times. This really brings the juices out, and partially steams the onion. Then remove the plastic, season with oil, butter and bullion, make a foil boat and transfer to the Egg. This cuts the cooking time down a little and you can leave the foil open so the onion gets some smoke flavor.




    Happy Trails

    Barbecue is not rocket surgery
  • Jer_invaJer_inva Posts: 109
    Now that is one great looking onion. Will have to give that a try some time for sure. Jer
  • SSN686SSN686 Posts: 3,220
    Morning Brian:

    Sounds like the way we do them too (I don't like onions either, but love them done this way) only I usually do at least two of them and in a corning ware dish instead of foil...HERE is a link to my way

    Have a GREAT day!


    Brandon, FL


  • Mr HollowayMr Holloway Posts: 2,034
    Nice job Brian
    Thanks for the post :)

  • BB1857BB1857 Posts: 131
    Third eye,

    Thansk for the tip. I will give that one a try as well. Looks really good.
  • BB1857BB1857 Posts: 131

    Tha looks great as well. I love how you can share an idea then others expand on it. Fun forum to be a part of.
  • HoosierHoosier Posts: 107
    Marking this for future cooks. Thanks for sharing.
Sign In or Register to comment.
Click here for Forum Use Guidelines.