Parmesan Grilled Sweet Onions Recipes

PARMESAN GRILLED SWEET ONIONS

Steps:

• Place each onion half, cut side up on a square of heavy-duty aluminum foil.
• Dot each with butter; sprinkle with cheese, salt and pepper.
• Wrap onions tightly in foil.
• Grill 20 to 30 minutes or until tender.

PARMESAN FRIED ONION

Steps:

• Fill a large pot or Dutch oven with enough oil to submerge the onion, with space around the sides for it to "bloom." (You might need up to a gallon, depending on the size of your onion, but don't worry; you can strain the oil and use it again for frying, so it won't go to waste.) Preheat to 400 degrees F.
• Combine the milk, eggs, garlic, 1/2 teaspoon salt and a generous amount of pepper in a medium bowl. Whisk to combine.
• Combine the flour, Parmesan, paprika, garlic powder, 1 teaspoon salt and a generous amount of pepper in a large bowl. Toss with a fork to combine.
• Cut off the top of the onion and place cut-side down. Think of the onion as the face of a clock, and cut slits at noon, 3, 6 and 9, cutting almost but not quite to the center of the onion. You'll now have 4 quadrants. Cut 3 more slits in each quadrant, once again cutting almost but not quite to the center of the onion. Flip the onion and gently separate the "petals" with your fingers.
• Put the onion in the flour mixture and sprinkle it over and around to coat, gently separating the petals as needed to completely coat it.
• Put the onion in the egg wash and coat evenly in the egg, opening the petals again as needed. Let the excess egg wash drip back in the bowl.
• Put the onion in the flour once more and sprinkle it over and around to coat, making sure to keep the petals as separate as you can.
• Use a large spider to lower the onion, cut-side up, into the hot oil. The temperature of the oil will immediately begin to drop. Adjust the heat so the oil stays around 350 to 360 degrees F for the remainder of frying. With a fork, separate the petals a bit more, if needed. Fry the onion until the tips are golden, 3 to 4 minutes. Use the spider to gently flip the onion and continue to fry until the entire onion is crisp, deep golden and cooked through, 3 to 4 minutes more. Drain on a paper towel-lined plate.
• Transfer the onion while still hot to a serving plate. Season with salt and pepper. Shower with chopped parsley and grated Parmesan. Serve with mayo for dunking.

PARMESAN GRILLED SWEET ONIONS

Steps:

• Place each onion half, cut side up on square of heavy duty aluminum foil Dot each with butter, sprinkly with cheese, salt and pepper, Wrap onions tightly in foil Grill 20-30 min until tender

GRILLED SWEET ONIONS

Steps:

• 1. GRILL DIRECTIONS: Heat grill. In small bowl, combine all glaze ingredients blend well. If desired, place onions in grill basket.2. When ready to grill, place onions on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until crisp-tender and lightly browned, brushing both sides with glaze and turning once.TIP: To broil onions, place on broiler pan broil 4 to 6 inches from heat using times above as a guide, brushing both sides with glaze and turning once.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 90 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 80 mg 3% * Total Carbohydrate: 6 g 2% * Dietary Fiber: 1 g 4% * Sugars: 4 g * Protein: 1 g * Vitamin A: 0% * Vitamin C: 4% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 Vegetable, 1 1/2 Fat

GRILLED SWEET ONIONS WITH GARLIC

Steps:

• Place four onion wedges and a garlic clove on a double thickness of heavy-duty foil (about 12 in. square). Dot with butter and sprinkle with salt. Repeat., Fold foil around onion mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until onions are tender. Open foil carefully to allow steam to escape.

GRILLED SWEET ONIONS

Steps:

• Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square)., Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly., Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.

GRILLED SWEET ONIONS

Steps:

• Place four onion wedges and a garlic clove on a double thickness of heavy-duty foil (about 12 inches square). Dot with 1 tablespoons butter and sprinkle with 1/4 teaspoons of seasoned salt. Repeat for other 3 onions.
• Fold foil around onion mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until onions are tender. Open foil carefully to allow steam to escape.

GRILLED ONIONS AND POTATOES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Stir mayonnaise, Parmesan cheese, garlic, red pepper flakes, paprika, salt, and pepper together in a large bowl. Add potatoes and onion; stir to coat completely.
• Arrange aluminum foil squares on a work surface and spray each with cooking spray. Divide potato mixture between the four squares. Fold aluminum foil over potato mixture and crimp edges together to form a secure pouch.
• Cook on the preheated grill until potatoes are tender, about 30 minutes.

PARMESAN MUSHROOMS AND ONIONS

Steps:

• Melt margarine in small skillet over medium-high heat. Add all remaining ingredients except Parmesan cheese cook 5 to 10 minutes or until mushrooms are tender, stirring occasionally. Remove from heat. Sprinkle with cheese.Nutrition Information Per Serving: Serving Size: 2/3 Cup * Calories: 120 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 3 mg 1% * Sodium: 350 mg 15% * Total Carbohydrate: 5 g 2% * Dietary Fiber: 1 g 4% * Sugars: 1 g * Protein: 3 g * Vitamin A: 8% * Vitamin C: 4% * Calcium: 6% * Iron: 6% * Dietary Exchanges: 1 Vegetable, 2 FatSee Cook's Note: Mushrooms