Robert McGee
TVWBB Gold Member
I am almost ashamed to admit that I have never grilled whole onions. Tonight, I remedied that! We selected a couple of medium size (bigger than a baseball, smaller than a softball)
, and we left the onions intact. Just washed them and then my wife took a paring knife and removed just enough from the top of the onion to partially core it. She took just enough out to allow about a tablespoon of real butter. The outer skin was left on and the root end was left intact to hold the onions together. She buttered and salt and peppered them (kosher salt and McCormick's Garlic Pepper Mill). She also rolled a couple of foil rings to support them up off the grate, a bit. I set up the grill with my usual set up for indirect using a pair of thin fire bricks. One chimney of Kingsford Briquets. I pre-heated it, cleaned the grate, and set the onions on indirect (vents all open). After half an hour I looked at them. I applied the "Charmin Test" and they were still quite firm. I let them go another thirty minutes (an hour) and put the hamburgers on, indirect, also. After ten minutes additional time, the onions passed the squeeze test and were removed. I then reverse seared the burgers, applied the cheese the last couple of minutes to melt. While doing this, I re-heated some left over cold bacon (turkey - well, that's what we had). Here's a couple of pics to illustrate. The burger meat was custom done for us at a local country market where they understand meat. The onions were a home run! This has now become one of my "signature dishes". My wife had made a five bean salad (cold) and I pepped up the onions with Mezetta's pickled sliced Jalopena's. The onions (Vadalia, Ga) were sweet as candy. Man what a delightful way to do onions and turn them into something wonderful!
Thanks for listening,
Dale53
, and we left the onions intact. Just washed them and then my wife took a paring knife and removed just enough from the top of the onion to partially core it. She took just enough out to allow about a tablespoon of real butter. The outer skin was left on and the root end was left intact to hold the onions together. She buttered and salt and peppered them (kosher salt and McCormick's Garlic Pepper Mill). She also rolled a couple of foil rings to support them up off the grate, a bit. I set up the grill with my usual set up for indirect using a pair of thin fire bricks. One chimney of Kingsford Briquets. I pre-heated it, cleaned the grate, and set the onions on indirect (vents all open). After half an hour I looked at them. I applied the "Charmin Test" and they were still quite firm. I let them go another thirty minutes (an hour) and put the hamburgers on, indirect, also. After ten minutes additional time, the onions passed the squeeze test and were removed. I then reverse seared the burgers, applied the cheese the last couple of minutes to melt. While doing this, I re-heated some left over cold bacon (turkey - well, that's what we had). Here's a couple of pics to illustrate. The burger meat was custom done for us at a local country market where they understand meat. The onions were a home run! This has now become one of my "signature dishes". My wife had made a five bean salad (cold) and I pepped up the onions with Mezetta's pickled sliced Jalopena's. The onions (Vadalia, Ga) were sweet as candy. Man what a delightful way to do onions and turn them into something wonderful!
Thanks for listening,
Dale53
