Reviewed: Aug. 19, 2009

I tried this in the oven and it just took entirely too long to minimize the raw test. Then, I tried it on the grill... It tastes great, but still too raw.

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Reviewer:

'A' Fresh Look

Cooking Level: Intermediate

Living In: Altus, Oklahoma, USA

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Reviewed: Jul. 9, 2009

These are some of the best grilled onions we've had on this site. They go great with grilled steak! I added a little olive oil to the melted butter as well as some fresh minced garlic. I used fresh rosemary, but had to use dry thyme because I didn't have fresh. Measure the herbs to your tastes. The combination of rosemary and thyme works very well and gives this a very nice herbed flavor. Be sure to poke a few holes in the foil on the top to let air escape so that it doesn't end up mushy, but rather a nice onion bloom that doesn't fall apart.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: May 27, 2009

This was not very good. I did this exactly as suggested and it was mush when I took it off the grill. The flavor was bitter and, in my opinion, calls for too much of the herbs.

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jsrich18

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Reviewed: Jul. 20, 2007

We had this at a dinner party and it went over well. I think I could have cooked it longer, but it became tender-crisp after the 16 minutes I needed to cook my marinated london broil. It went well with the grilled beef and I would definately make this again.

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