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Savory Grilled Onions


"Use your grill for more than just the main coarse! Place a foil packet of onions on the grill 15 minutes before you start the meat, and they will be ready at the same time."
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55 m servings 132 cals
Original recipe yields 8 servings (8 serves)


  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 85 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat grill for high heat.
  2. Peel onions, and remove ends. Cut each onion into quarters. Place 2 quarters of onion in a 6 inch square piece of tin foil, inserting a slice of butter or margarine between the pieces. Season with salt and pepper to taste. Close foil around onion. Repeat with remaining onions.
  3. Set foil packets on lower rack of a gas grill, or directly on top of hot coals. Cook for about 30 to 35 minutes.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 20
  1. 22 Ratings

Most helpful positive review

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 de...

Most helpful critical review

Cooking anything in foil on a grill is steaming, not grilling. I agree with the previous comments about either slicing them thick, or cutting them in wedges, then brushing with butter or olive ...

Most helpful
Most positive
Least positive

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 de...

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 gri...

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/ bu...

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.

Very easy and delicious, the longer it cooks, the better it tastes!

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 plas...

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.

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

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...