Captain Blue’s Grill-Roasted Onions

  • Prep Time: 5 mins
  • Total Time: 35 mins
  • Yield: 2Servings per onion
  • About This Recipe

    “This is my husband’s recipe. The onion, steamed in its own juices, comes out very mild and sweet. Prep time refers to the slicing time after they’re done cooking. And, careful, they’re slippery…”

    Ingredients

  • onion( all skin intact)
  • seasoning( we use Lowry’s Seasoned Salt)
  • Directions

  • Place the onions on BBQ grill.
  • Roast 30 minutes- gas grill, middle shelf; charcoal, indirect heat.
  • Remove from grill onto disposable surface (there will be lots of carbon), cut the bottom off the onion and the soft, steamed interior should come out easily, leaving behind the charred skin layers.
  • Remove to clean plate.
  • Slice/ chop the onions and toss with seasonings.
  • (We serve them over buttered baked potatoes and top with grated cheddar cheese, fresh ground pepper and Tabasco. We stick a clean, food-use-only non-anodized aluminum nail or tent stake through the stem / tail ends of the onion before it goes on the grill. We find that it helps with even heat distribution – it works great for potatoes too.)
  • Reviews

  • “WOW!I grilled some Italian sausage tonite for sandwiches.Most of the time, I fry bell peppers and onions on the stove to serve with the sandwiches.NOT TONITE!!I placed a Vidalia onion on the corner of the grill (gas) and shut the lid.The onion and sausage were done at the same time (which was great :).I slid the onion out of its skin, sliced it and sprinkled with salt, pepper and garlic powder.This topped the sandwiches perfectly and we did not miss the peppers at all!I was skeptical, because I thought “What’s the big deal…it’s just an onion!”Well…it’s not “just an onion”…it came out great and I did not have to fuss with frying it in oil.Thanks much for posting this and sorry for the too long review!”

  • “this was really good. tried it and loved it! almost no work involved…and such great flavor. this will be a regular at our house, we love to bbq, and this fits in perfectly.”

  • “This was MAGNIFICENT and ever so easy! I am so glad you suggested it in the discussion area so I could try it before your recipe even posted! Really this was so good that ANY time I grill from now on there WILL BE an onion on there!”

  • “Well My BBQ was broken so I did them on the oven rack.But it at 350 for 20-25 min and out came a perfect onion for my steak.Great, easy and fun recipe.”

  • “This one’s a real winner.Simple and low cal way to add flavor to everything.I found that by using a couple different size onions you could have them cooked to different degrees for varying tastes.”

  • “The sliced onion is so fabulous on top of a grilled steak! Wow – you really need to try this one – just excellent!”

  • “This is the biggest party hit ever. People don’t realize the sweetness of “Captain Blue’s Grill-Roasted Onions” Even people who would rather not eat Onions, just love them cooked this way. Two thumbs up one this one!!!!”

  • “Delicious!One Vidalia onion, in the oven on the middle rack.I cooked this at 350 degrees for about 1 hour – 1 1/4 hour; I was also cooking it alongside of Inez’s Potato Fans.The skin just slid right off and the onion was sweet and juicy underneath.I cut that baby, seasoned it and topped our NY strips!Thanks for a great recipe; grilling or oven, it can be made year round.”

  • “This is a keeper and as everyone else says it is so easy. I will have to follow Titanium suggestion and use a non-anodized aluminum nail or tent stake through the stem / tail ends. As the center of the onion was still a bit raw. Thanks TC!AN ONION UPDATE (7-14-02): I just wanted to let you know that I used a metal skewer for kabobs to run through the onions.Worked great and my mom and mother-in-law enjoyed the onions over the 4th with us.”

  • “Yum, absolutely delicious! I had to bake it in the oven at 400 for an hour, but I’m sure it would be better on the grill. We had the over bratwurst. Thanks for posting this simple recipe. Made for Name That ingredient tag game, 2013”

  • “What can I say other than “YUM”?! This is even simpler than wrapping onions in the foil trick, and the flavor/texture is great. I used the aluminum “potato nails” (that my mother gave me years ago) and the inside was cooked thru beautifully. I served these along side this authors Italian sausage and bean recipe.Thank you for posting this. (Made for PAC – Spring 2013)”

  • “These are amazing.No mess way to cook onions and they tasted so sweet. I seasoned with onion salt as we don’t get Lowry’s Seasoned Salt here but any of your favourite seasoning would work well.”

  • “We had a bonfire last night, and I did these over the fire pit (we have a grate that sits on top). Everyone loved them, but I truly do think that I enjoyed them the most. A little salt and pepper, and I could make a meal of these babies!! I also added a dash of garlic powder to mine. For some reason (I know, I have odd tastes), I really liked them dipped in ketchup. My BF was making fun of me, but hey…to each his own, right? Anyway you eat them, they are fantastic!! Thanks!!~Manda”

  • “YUMMY!!!And super easy to make!!I used some Mrs.Dash on one set and Garlic Salt with pepper on another – a huge hit at our Canada Day Celebration.We ate ours on top of our smokies, hamburgers and even on our baked potatoes.Very, Very good!This is a must at every BBQ. Thanks for posting”

  • “A few weeks ago at a friends house, she made some onions in the oven that baked for about 45 minutes, lightly dressed in olive oil and herbs and wrapped in foil.They were heavenly.I did the grill-roasted onions last night.They were just as good, if not better (and I didn’t even put anything on the onions), much easier to make, and will be a welcome addition to our summer grill menu.Thanks!!”

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