recipe reviews for:

Caramelized Onions on the Grill

“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!”

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Reviewed: Jul. 11, 2008

Hands down, the best grilling dish EVER! Even my friends who hate onions will gobble this dish up. Don't change a thing about this recipe, except that if you use a smaller onion, then you may want to halve the bouillon cube and the amt of butter.

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BTRACY02

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Reviewed: Jul. 7, 2008

Delicious! Served with grilled steak, but I ate the onions all by themself they were so good. I might try adding fresh mushrooms to it next time. So simple, and so yummy. Also, I used Valida Onions and I think that made a difference.

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Lindsay

Cooking Level: Intermediate

Living In: Rochester, New York, USA

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Reviewed: Jun. 30, 2008

I first found out about this recipe from Paula Deen's cooking show. I've made it almost every time I grill because they are SO wonderful. It's like having french onion soup but without all the work. Nommy.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 27, 2008

Nothing beats these onions. My brother-in-law gave me this recipe with a little different version. I wanted to speed the process up a bit so I cut the cut into wedge but not completely to the bottom, then put in a microwave safe bowl and microwave for about 3 minutes. This starts cooking the onion. I make a "bowl" with foil and transfer (carefully) the onion to foil. Drizzle 2 Tablespoons of olive oil, 1 Tbls of Lemon Pepper, and 1 tbls of minced garlic(from a jar). Then cook in oven or on the grill. The microwave part decreases the cooking time by about 1/2. Enjoy with a good steak.

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MELKAYBESS

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Reviewed: Jun. 26, 2008

I made this recipe along with baked chicken on the grill (from this site). They were both delicious. My picky children loved the onions. I will make these every time I grill and will probably try them in the oven as other reviewers suggested. I saved the leftovers in a zip-lock bag along with the leftover chicken. Heated up together in the microwave the next day. It was wonderful!

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allison

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Reviewed: Jun. 25, 2008

Turned out excelent. Great recipe.

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Loads

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Reviewed: Jun. 22, 2008

Made this for my hubby and he absolutely loved it; especially since Vidalias are back in season. Used garlic powder instead of the salt as the bouillon has plenty of it's own. Thank you!!!!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Jun. 22, 2008

Yummy yummy! So sweet and delicious! I did mine in a foil packet in the oven at 400F for about an hour.

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Kristin

Cooking Level: Intermediate

Home Town: Ebensburg, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 18, 2008

awesome. I prepared them, and then had to wait until the next evening to cook them. So even after 1 night in the refrigerator, they were great. Would definitely make again.

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lauriec

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Reviewed: Jun. 16, 2008

So easy and so delicious. Wonderful on steak.

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kgross

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Reviewed: Jun. 6, 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.

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lacbusybee

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Atlantic Highlands, New Jersey, USA

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Reviewed: Jun. 1, 2008

These were fantastic. I actually forgot to use the garlic salt, I'll try it again the next time, but they were still great. I put them in the oven at 400 and intended on cooking them for 60 minutes, but after 40 our dinner was done. They were very, very tender so we ate them anyway. Delicious!

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CHEEKY*MONKEY

Cooking Level: Expert

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Reviewed: May 27, 2008

These were so good. I could make a meal out of just this.

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ZANDZSMOMMY

Cooking Level: Intermediate

Living In: Haverhill, Massachusetts, USA

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Reviewed: May 26, 2008

Very good and tender!

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Christina M.

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Reviewed: May 12, 2008

These where very yummy. Great side or topping for the grilled hamburger!

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: May 3, 2008

We've made these for years. AWESOME!! Vidalia onions are the best!!!!!

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arhogfan

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Reviewed: May 2, 2008

Used 1 cube of bouillon instead of 1 teaspoon and onions was delicious. My son who hate onions was amazed at how good these tasted. This is a keeper for sure.

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The Q's

Cooking Level: Intermediate

Living In: Lakewood, California, USA

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Reviewed: Apr. 23, 2008

If you love Vidalia's, you need to try this recipe - terrific! I baked them in the oven for an hour - don't forget to stir after 30 minutes. . . we can't wait to try them on the grill for that charcoal flavor! YUMMY!

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Mar. 27, 2008

AWESOME!! I took another person's advice and baked in the oven 400 degrees for 1 hour. Otherwise, I didn't change a thing recipe wise.

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JACKANDNICKSMOM

Cooking Level: Expert

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Reviewed: Feb. 23, 2008

This is wonderful and easy. It makes a great compliment to any steak or poultry dish you may be fixing. I often times will cook this in the oven at 400 degrees for about an hour. Make sure to take the foil out half way or so,stir it a little, and then return to oven.

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