Grilled Bourbon Onions Recipes

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GRILLED ONIONS



Grilled Onions image

If you like onions, you'll love this grilled treat! When I barbeque, I like to try and make the whole meal on the grill. This dish can be prepared as an appetizer or a side dish. Enjoy!

Provided by Linda Smith

Categories     Side Dish     Vegetables     Onion

Time 1h15m

Yield 8

Number Of Ingredients 3

4 large onions
½ cup butter
4 cubes chicken bouillon

Steps:

  • Preheat grill for medium heat.
  • Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
  • Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 7.6 g, Cholesterol 30.8 mg, Fat 11.7 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 7.3 g, Sodium 660.7 mg, Sugar 3.2 g

GRILLED CHEESE WITH BOURBON MELTED ONIONS RECIPE - (4.7/5)



Grilled Cheese with Bourbon Melted Onions Recipe - (4.7/5) image

Provided by DeliciouslyDished

Number Of Ingredients 8

1 Tbsp olive oil
1 large red onion, halved, thinly sliced lengthwise
1 Tbsp brown sugar
1/4 tsp each salt and freshly ground black pepper
1 Tbsp bourbon
1 1/2 tsp plus 4 Tbsp unsalted butter, softened
12 oz (3 cups) of your favorite cheeses (we used sharp cheddar and Gruyère), grated
8 (1/2-inch) slices crusty bread

Steps:

  • 1. Heat oil in a large skillet over medium heat. Add onion and cook 20 minutes, stirring frequently, until caramelized and very tender. Stir in sugar, salt, and pepper. Add bourbon, scraping up all brown bits in bottom of skillet. Stir in 1½ tsp butter until melted; keep warm. (Makes about 1 cup.) 2. In a medium bowl, toss cheeses until well combined. Divide evenly into 4 portions; press each into a disk-like patty to fit the size of the bread slices. 3. Spread ¼ cup of the onion mixture on each of 4 slices of bread. Top each with a cheese patty and another slice of bread. Spread 1½ tsp of the butter on 1 side of each sandwich. 4. Heat a large nonstick skillet over medium-low heat. Place 2 sandwiches, butter side down, in skillet. Cook 3 to 4 minutes, until golden brown. While first side is cooking, spread 1½ tsp of the butter on other side of each sandwich. Turn sandwiches and cook 3 to 4 minutes, until second side is crispy and golden brown and cheese has melted. Repeat with remaining 2 sandwiches.

GRILLED PRIME RIB STEAKS WITH BOURBON-BBQ BASTE AND SPICE RUBBED GRILLED VIDALIA ONIONS



Grilled Prime Rib Steaks with Bourbon-BBQ Baste and Spice Rubbed Grilled Vidalia Onions image

Provided by Bobby Flay

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 30

2 tablespoons unsalted butter
1 tablespoon olive oil
1 large Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 cups bourbon, plus 2 tablespoons
3 cups canned plum tomatoes and their juices, pureed
2 cups water
1/4 cup ketchup
1/4 cup red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons dark brown sugar
2 tablespoon honey
1/4 cup molasses
2 tablespoons Dijon mustard
3 tablespoons ancho chili powder
1 tablespoon chipotle pepper puree
Salt and freshly ground pepper
2 rib-eye steaks, about 2 inches thick and 1-pound each
Spice Rubbed Grilled Vidalia Onions, recipe follows
2 tablespoons paprika
1 tablespoon ancho chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons kosher salt
1 teaspoon cayenne powder
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon freshly ground black pepper
4 Vidalia onions, peeled and sliced into 1/4-inch thick slices
Canola oil

Steps:

  • Heat the butter and oil over medium heat in a heavy-bottomed medium saucepan. Add the onions and garlic and cook until translucent, 3 to 4 minutes. Add 2 cups bourbon and cook until completely reduced. Add the tomatoes and water, bring to a boil, and then simmer for 10 minutes. Add the remaining ingredients, excluding the salt, pepper, and steaks, and simmer for an additional 20 to 25 minutes, stirring occasionally. Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool slightly. Whisk in the remaining 2 tablespoons of bourbon.
  • Heat grill to high. Season steaks on both sides liberally with salt and pepper and rub some of the spice rub from the onions onto 1 side of the steaks. Place steaks on grill, spice rub side down, and grill until slightly charred and crusty, about 4 to 5 minutes. Brush the steaks with some of the Bourbon-BBQ baste and turn steaks over; reduce heat of the grill to medium-low and cook to medium-rare doneness, about 8 to 9 minutes longer. Brush with the Bourbon-BBQ baste every 2 minutes. Remove from the grill, brush with more of the baste, and let rest for 5 minutes before slicing into 1/4-inch thick slices.
  • Heat grill to high.
  • Whisk together all spices in a small bowl until combined. Brush onions with oil on both sides. Rub 1 side of each onion with some of the spice mixture and place rub side down on the grill. Grill until golden brown and a crust has formed. Turn the onions over and continue grilling until just cooked through. Serve with the steaks.

GRILLED ONION BLOSSOM



Grilled Onion Blossom image

This is a great way to grill onions on a gas or charcoal grill, or even in the oven! It is very simple, too.

Provided by J.D.

Categories     Side Dish     Vegetables     Onion

Time 55m

Yield 4

Number Of Ingredients 4

1 large sweet onion
1 ½ tablespoons butter
garlic salt to taste
ground black pepper to taste

Steps:

  • Preheat an outdoor grill for high heat.
  • Peel the onion. Slice into 6 to 8 wedges, leaving the base of the onion intact. Pull apart wedges slightly, and place butter, garlic salt and ground black pepper inside onion.
  • Wrap onion tightly with aluminum foil. Place on the preheated grill. Cook 45 minutes, or until the onion is translucent and lightly browned.

Nutrition Facts : Calories 70.2 calories, Carbohydrate 7.5 g, Cholesterol 11.4 mg, Fat 4.4 g, Fiber 1.4 g, Protein 0.9 g, SaturatedFat 2.8 g, Sodium 33.9 mg, Sugar 3.4 g

BUTTERY GRILLED ONIONS



Buttery Grilled Onions image

Cooking on the grill is a year-round treat in the South. We use our grill for side dishes, like these onions, in addition to meats. This recipe usually doesn't require a trip to the grocery store, and you can prepare the onions ahead of time.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 7

6 medium onions, peeled
6 tablespoons butter, softened
6 teaspoons beef bouillon granules
1/8 teaspoon garlic powder
1/8 teaspoon coarsely ground pepper
6 teaspoons sherry, optional
Shredded Parmesan cheese

Steps:

  • Carefully remove a 1x1-in. core from the center of each onion (save removed onion for another use). Place each onion on a double thickness of heavy-duty foil (about 12 in. square). , Combine the butter, bouillon, garlic powder and pepper; spoon into onions. Sprinkle with sherry if desired. Fold foil around onions and seal tightly. , Grill, covered, over medium heat for 30-40 minutes or until tender. Carefully unwrap foil to allow steam to escape. Sprinkle onions with Parmesan cheese.

Nutrition Facts :

PORK CHOPS WITH BOURBON GLAZED ONIONS



Pork Chops With Bourbon Glazed Onions image

Make and share this Pork Chops With Bourbon Glazed Onions recipe from Food.com.

Provided by Stephen Shafer

Categories     Pork

Time 30m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
2 cups sliced onions
1 teaspoon sugar
1/4 cup Bourbon
1/4 cup chopped pecans, toasted
1 tablespoon minced fresh sage leaf
salt and black pepper
4 center-cut pork chops (8 to 10 oz each)
2 tablespoons vegetable oil

Steps:

  • Melt butter in a saute pan over medium high heat.
  • Add onions and sugar; saute for 1 minute.
  • Cover pan and reduce heat to med low.
  • Simmer onions for about 10 minutes.
  • Uncover pan and stir onions, scraping up all the little brown bits of flavor from the bottom of the pan.
  • Cook onions, uncovered, until they begin to caramelize.
  • Add bourbon, cook until almost all liquid has evaporated, 2 to 3 minutes.
  • Transfer onions to a bowl and stir in pecans, sage, salt, and pepper.
  • Keep onion mixture warm.
  • Season chops with salt and pepper.
  • Wipe out saute pan and add oil to pan.
  • Add chops to pan and turn burner to med heat.
  • Cook chops until browned, about 5 minutes.
  • Flip chops, cover pan, reduce heat to low, and cook chops until an instant read thermometer registers 155 near the bone, 7 - 10 minutes.
  • Remove chops from pan, tent with foil and let meat rest for 5 minutes.
  • Serve each chop with some onions.

ONIONS ON THE GRILL



Onions on the Grill image

It's almost hard to believe that such a satisfying side dish can be so easy to make. This recipe calls for just four basic ingredients.-Pattie Ann Forssberg, Logan, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 4

3 large onions, sliced
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon ground mustard

Steps:

  • In a large bowl, combine all of the ingredients; toss to coat. Place on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around onion mixture and seal tightly. , Grill, covered, over medium heat for 20-25 minutes or until onions are tender, turning once. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 51 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 199mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

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