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: Apr. 9, 2012

Very flavorful. Definitely needs 45 min or more on the grill.

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Reviewer:

lluvbear

Reviewed: Mar. 1, 2012

Lordy! These are goooooooood!

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2 users found this review helpful

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Beckythebarber

Cooking Level: Expert

Living In: Cookeville, Tennessee, USA

Reviewed: Jan. 19, 2012

Mine turned out really soggy and I have no idea where the "caramelized" description comes from. The flavor however was really good, and SO perfect on top of a nice juicy steak. So next time I will try using less butter, a little brown sugar or corn syrup to get the caramelization, and make sure to watch the time..... I have tried recipes like this before and never had luck because they would never get tender enough so I couldn't believe I could overcook an onion on the very top part of the grill for only an hour.

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PumpkinPie

Cooking Level: Intermediate

Home Town: Atascadero, California, USA

Living In: Visalia, California, USA

Reviewed: Nov. 9, 2011

I am in love with these. They turned out great in the oven when I made them. Take about an hour though. Great with steak!

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CopsWife

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

Reviewed: Jul. 23, 2011

An easier way to the same result is to put unpeeled smallish yellow onions directly on the grill. Turn occasionally to keep from burning. When soft, remove from grill, squeeze them out of their skins, add seasoning of choice and serve. Fabulous!

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CLBS

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Cooking Level: Expert

Home Town: Evansville, Indiana, USA

Living In: Huntingburg, Indiana, USA

Reviewed: Jun. 27, 2011

Delicious! I did use olive oil instead of butter, and garlic powder instead of garlic salt. What a great flavor with the beef bouillion. Grilled and served with grilled London broil. Used vidalia onions and cut the nice and thick to withstand the grill. Thanks!

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SLJ6

Cooking Level: Expert

Reviewed: Jul. 5, 2010

Just delicious! I didn't have any beef bouillon so left it out. I started these in the oven and finished on the grill. Cooked for an hour and they turned out perfectly! Were great with our steaks!

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Reviewer:

Nurse Ellen

Cooking Level: Intermediate

Living In: Agoura Hills, California, USA

Reviewed: Jun. 20, 2010

Made just as directed. This is a keeper.

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2 users found this review helpful

Reviewer:

KSHERI

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Yukon, Oklahoma, USA

Reviewed: Jun. 17, 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)!!

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