Reviewed: Oct. 16, 2009

Very yummy!

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Reviewed: Jul. 20, 2009

Great fall camping dish with a good steak on the grill. Prep at home and keep in a zip lock bag in the cooler until you are ready to cook.

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carrieannro

Cooking Level: Intermediate

Home Town: Poplar Grove, Arkansas, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Jan. 16, 2009

We have tried this recipie many times,with many variations. Our favorite is using olive oil instead of butter and adding some rosemary. Another variation came from another reviewer was adding beef boulin, greek dressing and a dash of Worceshire dressing, this tasted kind of like French Onion soup. For sweeter varaiation we use butter, brown sugar, and cinnamon. This is a nice summer treat, and taste best with grilled hamburgers. I have only had it cooked on a BBQ, but I am sure it was taste even better if it was cooked in the coals of a campfire.

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katfitch

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Reviewed: Aug. 19, 2008

This is an awesome recipe (even for those who do not like onions). My 12 year old son would not touch onions until I made these. We make them every time we go camping or when we have block parties. Everyone wants the recipe. Cooking the onions in an open fire is the best because the onions get charred on the outer edges but grilling at home is fine too. I also tried green peppers this way and they were great too. If you fix steak the same night and have leftovers, heat the steak, onions and green peppers with cumin or fajita seasoning, over the campfire (or the grill), put in warmed tortilla wraps and you have great fajitas!

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JEEPQUEEN63

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Reviewed: Aug. 5, 2008

We did these on the grill because we were at home and not camping. We did use the beef bouilon and glad we did. I would probably omit the garlic next time. I thought they would be more carmalize however they were more like steamed. The flavor was good, just not sure I would do again.

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girlwolf

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Reviewed: Aug. 1, 2008

delicious, I did try the suggestion of using 1 beef buillon cube for each. the next night I placed leftover onion on top baquette bread and sliced gruyere cheese in the oven until cheese melted. wonderful cheese bread, good appetizer.

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Robyn H

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Reviewed: Jul. 31, 2008

We make this recipe often. We add a cube of chicken bullion instead of the garlic clove. It works well on the grill or the fire.

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jill4869

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Reviewed: Jul. 30, 2008

My son slices the onions down to the end, without cutting them apart. Then he adds cubed cream cheese, munster, colby (whatever) and stuffs the cracks. They are the hit of every cookout. They can be done on the grill, double wrapped in foil. Delicious!

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Doodlebug

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Reviewed: Jul. 18, 2008

These were tasty! My parents recommended a similar idea and I used this recipe to give it more oomph with the garlic. I baked mine in the oven at 450 as a grill wasn't available on my vacation.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 25, 2008

Great as is or try some of the reviewers suggestions - they are all great. If we don't fire up the grill for steaks, I'll bake these in the oven. Want to try the grill with apple or mesquite chips!

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Oct. 2, 2007

We must have had a really hot fire, because ours burned to inedible in less than thirty minutes. Sad, because it looked like a really great recipe! I might try again, but check on them earlier.

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RobinB

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Reviewed: Sep. 16, 2007

Amazing! This is so versatile you can create different variations. I do alter mine & have made several different ways & they always taste great. I add a beef bouillon cubes, Greek seasoning & a dash of Worchester and it tastes like French onion soup. Wrapped tightly in foil. I have also tried cinnamon & brown sugar for a different twist. Love it. Be creative

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JUSTJEN33

Cooking Level: Intermediate

Home Town: Hot Springs, Arkansas, USA

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Reviewed: Jul. 12, 2007

Awesome. I made this just as the recipe said, even putting them on the coal. Let them get caramelized. What a great camping treat, try the Shudderuppers too!

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Jacqueline

Cooking Level: Expert

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Reviewed: Jun. 3, 2007

Made exactly as the recipes states and these were SO good! I'm going to try them at home too.

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Bethy

Cooking Level: Expert

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Reviewed: May 28, 2007

I cooked them too long, but they were still out of this world if you are an onion lover.

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RESAR

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Reviewed: Jul. 23, 2006

Very good. I drizzled the onion with olive oil to make them slightly healthier. While the flavor was similar to a Blooming Onion without the breading I would have liked a little more something. To keep them healthy but add more flavor I think I will add a little balsamic vinegar next time.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Jul. 19, 2006

We do this all the time on our gas grill. I use heavy duty foil, put them on the bottom for about 10 minutes move them to the top and cook for about 20 minutes more...they are so-o-o good!

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busy mammo mama

Cooking Level: Intermediate

Home Town: Sanford, Florida, USA

Living In: West Haven, Utah, USA

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Reviewed: Jul. 14, 2006

I saw this recipe on a cooking show, but the only difference is to put crushed beef bouillon cubes on top and it tastes like french onion soup. It's awesome. You can even put it in the oven or on the grill (at least 25-30 mins) In fact I had one last night!

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