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Grilled Sweet Onions

Meagan Quirk

"This is my absolute favorite easy summer recipe my aunt recently shared with me - it tastes like you're biting into French onion soup! It became my favorite after only one taste. If you're having a barbecue, it's easy to make a lot of these in no time at all."
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Ingredients

50 m servings 168 cals
Original recipe yields 6 servings (6 grilled onions)

Nutrition

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 952 mg
  • 38%

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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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for medium heat.
  2. Peel brown outer layers from an onion. Using a sharp knife, cut a cone-shaped core from the top of the onion, about 2/3 of the way into the vegetable. The core should be about 1 1/2 inches wide at the top. Insert a bouillon cube into the hollowed-out space, followed by an ice cube (for more moisture, if desired). Top the ice cube with 1 tablespoon of butter. Wrap the filled onion in a sheet of aluminum foil, leaving a small vent at the top. Repeat with the rest of the onions and filling ingredients.
  3. Set the foil-wrapped onions on the preheated grill vent-sides up, and grill until onions are tender, 20 to 30 minutes.

Footnotes

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

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Reviews

Read all reviews 28
  1. 35 Ratings

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Most helpful positive review

I make these in the oven when I am using it for another dish. I bake them for about an 45 minutes to an hour at what ever tempurature the other dish is cooking at, you can sqeeze them to see i...

Most helpful critical review

I have been making these "little-goodies" for years on the grill. If you like onion soup, you will love this. Fresh pepper is good on them, no need for salt because of the bouillon cube.

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I make these in the oven when I am using it for another dish. I bake them for about an 45 minutes to an hour at what ever tempurature the other dish is cooking at, you can sqeeze them to see i...

I have been making these "little-goodies" for years on the grill. If you like onion soup, you will love this. Fresh pepper is good on them, no need for salt because of the bouillon cube.

This is actually a Paula Dean recipe and, as is the case with her version (Saturday Night Vidalias), sweet onions like Vidalias or Walla Wallas are the best prepared this way. They can be serve...

This is wonderful! A friend of mine introduced me to this and my young daughter and I both found it delightful. For a little more flavor add a little garlic salt or powder to your onion before c...

The recipe sounded really good but they turned out bland. I added a little brown sugar hoping the sweet would cook in with the butter and it was still bland. Would not make this again.

Very good for something different.

These were great! My sister had told me about them & I had to try it. Great little side for any barbecue dinner - quick, easy & light - and a little something different to add to the mix. Thanks...

Very good, will become a staple in this house. Low fat, low cal and big on flavor. I served them with spicy turkey burgers, yum!!

These were the BEST Grilled Onions! My DH and I had them for dinner with a Vegetarian guest & they were a fabulous hit! I cut the tablespoon of butter into quarters and used 1/4 to rub the out...