Grilled Onion Bloom

Grilled Onion Bloom

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"In Bastrop, Louisiana, Johnnie McLeod grills this buttery herb-flavored side dish alongside the main course. 'It's good when served with almost any type of grilled meat,' Johnnie explains."
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Ingredients

45 m servings
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Original recipe yields 4 servings

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Directions

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  1. With a sharp knife, slice 1/2 in. off the top of the onion; peel onion. Cut into 12-16 wedges to within 1/2 in. of root end.
  2. Place onion on a double thickness of heavy-duty foil (about 12 in. square). Open wedges slightly; sprinkle with thyme, rosemary, salt and pepper. Drizzle with butter. Fold foil around onion and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until tender.

Footnotes

  • Nutritional Analysis: 1 serving equals 65 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 327 mg sodium, 9 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Reviews

10
  1. 13 Ratings

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Most helpful positive review

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...

Most helpful critical review

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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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...

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 we...

I prepared this as instructed in the recipe with the exception of using dried herbs, which is what I had on hand. I also added one clove of minced garlic and melted the drizzling butter with a ...

pretty darn good.

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.

I was looking for a side dish to grill with Italian sausage and pork chops, and this turned out great. I mixed all the herbs into the butter and then brushed that over the onion before grilling...

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.

This was yummy with my rice pilaf and bbq chicken this last weekend. I used a vadalia sweet onion and it was perfect, the sauce that formed was delicious too!

Made this with fresh herbs from the garden on top of a sweet red onion. Cooked on a charcoal fire so left the top of foil opened just a bit to get the charcoal flavor. I also think it kept the o...

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