Grilling a Whole Onion


 
M

Matt J. (Mattski)

New member
Fellas,
I'm planning on doing my first "bloomin onion" this weekend. I've seen it done a couple different ways, one without foil and with a slab of bacon/ham folded on top, and one in foil.

Me and my family prefer onions that are carmalized and sweet. The texture isn't as important as the flavor, to go from the sour eye-watering taste to the sweet taste.

Is there a particular method that is preferable, and why? Thanks!
 
I have grilled onions directly on the charcoal (just throw the whole thing in without peeling the skin)...
i have grilled (roasted) indirect sliced like a blooming onion with balsamic vino and EVOO...
or sliced Vidalias with a pinch of Turbinado sugar sprinkles...
 
my favorite way is to core out the center (not all the way through) and cut an X pattern in.
stuff a beef bouillon cube into the hole and fill the rest of the hole with butter.

sprinkle some salt and pepper on top, then wrap the whole thing in foil.

grill it until its nice and soft - tastes like french onion soup.

i also like doing the grilled onion lollypops (big slices, on skewers) brushed with some seasoned butter
 
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