A great side for steaks

[Bill The Grill Guy]

I did a couple of these up for the guys at the fire house yesterday to go with our steaks.

Take one medium vidalia onion and cut off both ends. Peal and cut out a deep triangle from top to almost bottom of the onion creating a crevious.

Put the onion on HD aluminum foil and form a bowl out of it. You will eventually wrap the onion up. Fill the cut out crevious with butter, sprinkle on garlic salt and then add about 2 table spoons of worshestershire sauce to the onion.

Place the onion on a grill until the onion feels soft. Try not to burn it. The bottom and the outer layer will carmolize.

Enjoy.

 

[chinesebob]

Sounds Perfect. Direct or Indirect Heat?

 

[thirdeye]

Did my first Vidalia onion of the season last night. It takes a while for them to show up out west. This one was olive oil and Italian dressing. Maybe I'll try the garlic, butter, wooster tonight, it sounds good.

 

[timzcardz]

Butter and a beef bullion cube

or

Butter and brown sugar.

Hell, you're starting out with a vidalia, so what could possibly go wrong!

 

[Kevin]

I like to add sugar to the butter and worsy.

 

[Grumpy's Q]

I like to add sugar to the butter and worsy.

That's the way I do mine! I'll double wrap and place directly on the coals. For me, the outside layers being charred is a bonus.

 

[Bill The Grill Guy]

Sounds Perfect. Direct or Indirect Heat?

I start out indirect then go direct.

The rest of these recipies sound great too. I'll be giving them a try.