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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-11-2008, 09:18 AM   #1
Brian in Maine
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Default Grilled Vidalia onion question

I'm going to make the grilled onions with bullion, and butter in them. Does anyone know how long they cook? Thanks Brian
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Old 05-11-2008, 09:24 AM   #2
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Not knowing what time and temp you are using , I cook till tender , could take up to an hour.

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Old 05-11-2008, 09:35 AM   #3
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I'm likin' the sound of that...recipe???...please...
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Old 05-11-2008, 09:54 AM   #4
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I've lost the recipe, but as I remember it: Peel the onion, and cut a small flat on the bottom to stand it on. Cut a cone wedge in the top of the onion. put a cube of beef bullion in the wedge(I use beef base instead of the bullion), then a tablespoon of butter. Wrap in foil, then cook on the grill.
It comes out tasting like a super intense French Onion soup. Enjoy Brian
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Old 05-11-2008, 10:02 AM   #5
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I've to to try that!
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Old 05-11-2008, 10:14 AM   #6
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Quote:
Originally Posted by trp1fox View Post
I've to to try that!
Ditto, thank god its Vadalia onion season!!
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Old 05-11-2008, 10:26 AM   #7
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I scoop out the top a little & put a good pat of butter sprinkle it with salt,pepper, & garlic salt & wrap in foil,put it on the grill until it is tender feeling. I can make a meal out of that onion & I don't like onions. Except cooked in foods.
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Old 05-11-2008, 10:33 AM   #8
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Quote:
Originally Posted by Brian in Maine View Post
I've lost the recipe, but as I remember it: Peel the onion, and cut a small flat on the bottom to stand it on. Cut a cone wedge in the top of the onion. put a cube of beef bullion in the wedge(I use beef base instead of the bullion), then a tablespoon of butter. Wrap in foil, then cook on the grill.
It comes out tasting like a super intense French Onion soup. Enjoy Brian
Thanks Brian...my wife has one question...where's the cheese? I'm already hearing about recipe mods...
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Old 05-11-2008, 12:03 PM   #9
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Quote:
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Thanks Brian...my wife has one question...where's the cheese? I'm already hearing about recipe mods...
Ummm... I might have to go to the store for some pepper jack. Brian
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Old 05-11-2008, 12:08 PM   #10
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The comment of up to an hour above will put you in the ballpark. Might need a little longer depending on temp.

Brown sugar works in this too!
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Old 05-11-2008, 12:16 PM   #11
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I use a apple corer to make the "well" and use beef base, butter and Spicewine Blue Collar sauce.

I use a a paring knife and cut the onion into wedges from the inside of the well so that its cut into petals. Just be careful not to cut through the outer layer or it will leak into the foil. The flavor works it's way all the way out to the outside layer this way. Easier to cut up when done too.
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Old 05-11-2008, 12:56 PM   #12
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Quote:
Originally Posted by JD McGee View Post
I'm likin' the sound of that...recipe???...please...
Not sure if this is the recipe or not but these get raves.

http://www.foodnetwork.com/food/reci..._35397,00.html

J


Quote:
Saturday Night Vidalia Onions Recipe courtesy Paula Deen Show: Paula's PartyEpisode: Paula's Favorite Foods 5 large Vidalia onions or comparable sweet onion
5 beef bouillon cubes
5 tablespoons butter
Pepper

Prepare a fire in a charcoal grill. Trim a slice from the top of each onion, and peel the onion without cutting off the root end. With a potato peeler, cut a small cone-shaped section from the center of the onion. Cut the onions into quarters from the top down, stopping within a half inch of the root end. Place a bouillon cube in the center, slip slivers of butter in between the sections and sprinkle with pepper. Wrap each onion in a double thickness of heavy-duty foil.
Place the onions directly onto the hot coals and cook for 45 minutes, turning every so often. These can also be baked in a preheated 350 degree F oven for 45 minutes, but I still say they're better grilled over charcoal. Serve in individual bowls because the onions produce a lot of broth, which tastes like French onion soup.
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Old 05-11-2008, 08:04 PM   #13
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just had to try it!! heck i aint but about 80 miles from vidalia!! included some leftover riblets from sat.!!
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Old 05-11-2008, 08:43 PM   #14
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I like the onions with the top coned out a little and use lawrys seasoning salt along with as much butter as I get in it. I love those onions I cannot wait till spring then the stores start selling them.
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Old 05-11-2008, 09:05 PM   #15
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Anybody tried cooking with the foil open for a few to get some smoke??
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