Reviewed: Jul. 14, 2009

We slice these thick drizzle with a little olive oil, some garlic powder and paprika and place them directly on the grill. No packet necessary. The go great with steak.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Jul. 31, 2007

Use garlic butter (we like it heavy on the garlic) and sprinkle w/ parmesean cheese.

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Reviewer:

Honey

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Greeley, Colorado, USA

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Reviewed: Jul. 8, 2007

extrmely simple and tasty. My family loved them just by themselves. I put them on my burger and they were great.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Jun. 15, 2007

I went ahead and put the onions directly on the grill - I sliced them on the thick side so I wouldn't have to hover too much. I also sliced a head of garlic and threw it on as well and it was delicious. I started with olive oil and put a bit of butter on before serving.

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Jun. 8, 2007

This is a great complement to any meal on the grill! I tend to use olive oil to lighten it up, sprinkle with salt and fresh pepper, all in a simple foil packet. TIP: Put the packet on the grill when you light it. It will have a good head start from the rest of your meal, which it needs since they take longer to cook through and caramelize!

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ERIHAR

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Reviewed: May 9, 2007

I've done this for years. BUT I add a dollop of 57 Sauce in with the butter. Great grill dinner addition greever

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GREEVER

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Reviewed: Apr. 23, 2007

I cut my sweet onions in half, peeled them, cut a piece off the bottom so they would sit flat & then cut an X in them, not quite cutting them through. Placed them on the foil, dotted them w/ butter & sprinkled them w/ parmesan cheese & salt & pepper. While they cooked, they fanned out some & the butter was able to reach the inner layers. When removing them from the foil, I was careful in lifting them so that they retained their shape. These were a great side for Grilled Fusion Pork Chops (from this site)...thanks for the recipe!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Nov. 12, 2006

Great, especially if you are a onion lover, which I am.. I have also done this in the oven and they are really good too. Also whenI want them in a hurry and very tender I will put them in a plastic cooking bag, and they get so tender so quick. Perfect as a side for a good steak. thanks for the recipe.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Jun. 17, 2006

I do the same thing in the oven, they turn out just as good!

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SSHEL

Cooking Level: Intermediate

Home Town: Guelph, Ontario, Canada

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Reviewed: Jan. 28, 2006

Burnt the bottoms of mine - but still very yummy on top of steak.

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CHRISTINE

Cooking Level: Intermediate

Home Town: Anaheim Hills, California, USA

Living In: Corona, California, USA

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Reviewed: Jun. 4, 2004

We use this recipe camping, all the time. Great with steaks. The onions can be cooked right on the coals, as well (just make sure they're securly wrapped) I find that just a pinch of sugar in the packet brings out the onion's natural sweetness.

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METALMOMMY

Cooking Level: Expert

Home Town: Union Beach, New Jersey, USA

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Reviewed: Jun. 27, 2000

Great easy recipe. We did find out cooking it for a bit more than an hour is what is needed. Next time I'll add some herbs or lemon pepper to the butter.

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