Grilled Tangy Onion Flowers Recipes

GRILLED TANGY ONION FLOWERS

Steps:

• Heat coals or gas grill for direct heat. Peel onions; cut 1/2-inch slice from top of each onion and leave root end. Cut each onion from top into 8 wedges to within 1/2 inch of root end. Gently pull wedges apart.
• Brush four 18x12-inch pieces of heavy-duty foil with oil. Place 1 onion on each square; loosely shape foil around onion. Sprinkle onions with vinegar, oregano, brown sugar, salt and pepper. Wrap foil securely around onions.
• Cover and grill onions 4 inches from medium heat 50 to 60 minutes or until very tender. To serve, sprinkle onions with croutons.

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.

TANGY ONION FLOWERS

Steps:

• Place the onions root end up on a microwave-safe plate. Microwave, uncovered, on high for 7-9 minutes or until crisp-tender. Invert onto a cutting board. Slice each onion into eight wedges to within 1/2 in. of bottom; fan out. Place each onion on a 12-in. square piece of foil coated with cooking spray., In a small bowl, combine vinegar, brown sugar, oregano, salt and pepper. Brush some over onions; set remaining mixture aside. Fold foil around onions; seal tightly. , Place on a baking sheet. Bake at 425° for 30-35 minutes or until tender. Open foil carefully. Place onions on a serving platter. Drizzle with remaining vinegar mixture; sprinkle with croutons.

GRILLED ONION FLOWERS

Steps:

• Peel onions, cutting small slice from top of each onion.
• Cut each onion from top into wedges being careful not to cut through to bottom of onion Gently pull wedges apart.
• Mix seasonings together.
• Spray 4 squares of heavy duty aluminum foil with no stick spray large enough to cover onions loosely Sprinkle each onion with seasonings.
• Cover and grill over medium heat about 45 minutes or until tender.

CRISPY ONION FLOWERS

Steps:

• Heat oil to 375 degrees F in a deep-fryer or a large, heavy Dutch oven (oil should come no more than halfway up the sides of the pan).
• Combine flour and ranch dressing mix in a shallow bowl. Set aside.
• Cut about 1/2 inch off the tops of the onions and peel them. Cut 12 vertical slices until you almost reach the bottom of the onion (do not cut all the way through). Remove the center of each onion. Don't throw away!
• In a second bowl, mix tempura batter with chilled soda water. Don't over-stir; batter should be slightly lumpy. Dredge each onion in seasoned flour, shaking to remove excess flour. Dip in tempura batter and make sure to spread "petals" apart to get an even coating of batter.
• Carefully place 1 onion in fryer. Fry for about 2 to 3 minutes or until golden. Remove and carefully ensure that petals are separating, using a utensil to help spread them if necessary. Recoat onion with batter and return to oil for about another 5 minutes. Remove from oil and drain on paper towels. Repeat with remaining onions.
• Serve hot.
• To make the dip, mix all ingredients in a bowl, adding hot sauce to taste. Serve with onion blooms.

GRILLED ONIONS

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.

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.