Grilled Onion Blossoms Foil Wrapped Recipes

GRILLED ONION BLOSSOM

Steps:

• For the dipping sauce: Combine the mayonnaise, horseradish, BBQ seasoning, mustard and some salt and pepper in a small mixing bowl. Store refrigerated in an airtight container until ready to serve.
• For the onion blossom: Preheat a grill to 350 degrees F. Spay a disposable pie plate with olive oil cooking spray.
• Peel the onion and trim the root end to remove any hairs. Slice the pointy stem end of the onion off. Turn the onion so the root end is facing up. Leaving a 1/2-inch rim around the root, make 4 cuts into the onion, down to the stem end. This results in 4 sections of the onion. Repeating the same motion, make 3 more cuts into each section of the onion, from root to stem end. Turn the onion over to reveal 16 onion petals. Use your hands to separate the layers of petals as needed.
• Place the onion stem-side up in the prepared pie plate. Generously spray all of the petals with the olive oil cooking spray. Sprinkle the onion with the BBQ seasoning.
• Put the onion on the grill and close the grill. Roast at 350 degrees F, checking halfway, until the onion blossom has opened, 40 to 45 minutes. The petals should be tender and darkened on the ends. Carefully remove the onion from the grill. Serve warm with the dipping sauce.

GRILLED ONION BLOSSOM

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.

GRILLED MUSHROOMS AND ONIONS IN FOIL

Steps:

• Preheat an outdoor grill for medium heat.
• Fold an 18-inch wide piece of aluminum foil so it is square.
• Place onions, mushrooms, and garlic in the middle of the foil. Arrange butter pieces on top of vegetables and drizzle with steak seasoning. Bring 4 corners of the foil together in the center, and crimp any open spaces to seal packet.
• Place the foil packet on the preheated grill and cook until vegetables are tender, about 45 minutes. Remove from grill, open packet carefully, and serve.

GRILLED ONION BLOSSOM

Steps:

• Heat grill to medium-high heat.
• Peel onion; partially cut into 6 wedges, being careful to not cut through to bottom of onion.
• Place on large sheet of foil. Gently pull onion wedges apart; sprinkle with cheese. Drizzle with A.1. Sauce. Wrap tightly with foil.
• Grill 40 min. or until onion is tender and lightly browned.

GRILLED ONION BLOSSOMS (FOIL WRAPPED)

Steps:

• Peel onions.
• Cut almost through each onion forming 8 wedges.
• Place each onion in a 24x18 inch piece of foil.
• Stir together the melted butter, mustard and hot sauce.
• Drizzle over onions.
• Sprinkle with brown sugar.
• Seal each onion in the foil packet using a double fold leaving head space for steam to build.
• Grill on a covered grill for about 25 minutes or until onions are nearly tender.
• Make a 2 inch opening in the top of each packet.
• Cover and grill for 10 minutes more or until onions are slightly browned.
• Remove onion blossoms from foil packets and sprinkle with pepper.

FOIL-WRAPPED ONIONS

Steps:

• Preheat the oven to 375 degrees F.
• Mix together the soy sauce, Worcestershire sauce and lime juice in a large bowl. Peel and quarter the onions, leaving the root- end intact so the onions don't fall apart while cooking.
• Cut six 6-inch squares of aluminum foil. Put 1 piece of foil on a medium bowl and top with another piece of foil for double-wrapping. Place 2 chiles in the center of each piece of foil and top each chile with the cut onion. Fold up the foil of each packet to form a cup. Pour 1/3 of marinade on top of onions and chiles. Enclose the onions tightly with foil and transfer to a rimmed baking sheet, making sure the opening is on the top. Repeat with the remaining onions, chiles and marinade.
• Roast until the onions are caramelized and the chiles are tender, 45 minutes to 1 hour. Let cool for 10 minutes. Open the packages slightly before serving.