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READY IN 55 mins

Caramelized Onions on the Grill

Read Reviews (56)

"These are absolutely melt in your mouth delicious! You can make them on the grill or in the oven. Even friends of ours that don't care for onions loved these! I would recommend that you use 1 large onion for every 2 people. Some people want one whole onion to themselves so you might want to make some extra! They are also good heated up the next day but we rarely have any extra!" — The Dahl House

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Original recipe makes 2 servings Change Servings

1 large Vidalia or sweet onion, peeled and cut into large wedges
2 tablespoons softened butter

1 teaspoon beef bouillon granules
garlic salt and pepper to taste (optional)

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Directions

Preheat an outdoor grill for medium heat.
Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.
Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning.

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PREP 10 mins
COOK 45 mins
READY IN 55 mins

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Reviews More Reviews

Most Helpful Positive Review

Jul 29, 2009

I made these in the oven - placed Vidalia Onions in foil pouch and set them on a cookie sheet with edges - Just in case it leaked. Cooked at 400 for 1 hour. I sprinkled with garlic pepper.These were so yummy !!! Next time we grill steaks I will make these onions and put them over my steak. I know it seems like alot of butter but it prevents it from sticking and burning. Yumm Yumm

—Coot226

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Most Helpful Critical Review

Aug 24, 2008

Caramelized is definitely a misnomer in this recipe. Mine came out mushy and with a steamed quality. I think that bouillon granules have a very artificial almost chemical taste so I subbed Penzey's beef soup base, which has a fresher, less salty flavor. Although grilling onions directly or slowly caramelizing them in a skillet is a lot more work, I think it is worth the effort.

—cookin'mama

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68 Ratings

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Sep 04, 2007

I actually made mine in the slow cooker and they turned out WONDERFUL! I had a bunch left over so I added them to mayonnaise and make a great burger/sandwich spread. Very very yummy.

—Jessica53214

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Jun 16, 2010

Great with grilled steak! I leave my onion bascially intact just cutting an "X" into it and peeling it back slightly. I used minced garlic instead of garlic salt because of the saltiness of the beef bouillon. Be sure to poke holes in the foil to allow the steam to escape or you'll have a soupy mess on your hands.

—Jillian

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Jun 06, 2008

I have a friend who makes this but she leaves the onion whole and slices an x into. After she's done she adds mozzarella cheese to it. Now it's grilled onion soup.

—lacbusybee

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Sep 22, 2008

I submitted this recipe and wanted to change something but couldn't so... You don't have to use softened butter. You can use it right from the fridge and it is actually easier to cut from a cold stick of butter than when it's soft. And garlic powder works great too since the boullion is salty. We love ours a really dark color - almost burnt. Sometimes they take an hour and sometimes I leave them on for an hour and 15 minutes. It really depends on the grill. Hope you enjoy!

—The Dahl House

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Oct 26, 2007

Really good. I cooked mine in the oven for 45 minutes at 400 degrees, in the foil on a cookie sheet. Next time I will reduce the butter because there was a bit too much.

—Alexandra W

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Jun 18, 2010

Excellent burger topping!! Here are the things I did differently . . . 1. DIDN'T GRILL THEM! I didn't have the 40 minutes so I cooked them in a pan on the stove top. 2. Heated some oil in a pan on medium heat (not too much though - maybe about 1 tbsp?). 3. Added 1 cup of chopped onion. Don't really remember how long I cooked them for exactly. Maybe 10 minutes or until slightly soft. 4. Added in 1 tbsp butter and 1/2 tsp of beef bouillon granules (which was about 1/2 a cube for me). 5. Sprinkled with garlic POWDER and pepper. The bouillon is already pretty salty so just start there and add salt to taste. 6. Turned to low-medium and cooked/stirred until ready to use (probably less than 25 minutes)!!

—Jessica

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Nutrition

Calories
169 kcal
8%

Carbohydrates
15.3 g
5%

Cholesterol
31 mg
10%

Fat
11.8 g
18%

Fiber
2.7 g
11%

Protein
2.1 g
4%

Sodium
474 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Caramelized Onions on the Grill

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 169
Calories from Fat: 106

% Daily Value *
Total Fat 11.8g 18 %
Saturated Fat 7.4g 37 %
Cholesterol 31mg 10 %
Sodium 474mg 19 %
Potassium 244mg 7 %
Total Carbohydrates 15.3g 5 %
Dietary Fiber 2.7g 11 %
Protein 2.1g 4 %
** Sugars 7g
Vitamin A 7 %
Vitamin C 20 %
Calcium 5 %
Iron 4 %
** Thiamin < 1 %
Niacin 5 %
Vitamin B6 13 %
Magnesium 6 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.