GRILL SKILL
Don’t toss out the onion cores when making Buttery Grilled Onions. Dice the cores instead and use the onions to top grilled hot dogs, sausages or even burgers.
Cooking on the grill is a year-round treat in the South. In addition to beef and chicken, we also use our grill for side dishes such as these onions. This recipe usually doesn’t require a trip to the grocery store, and you can prepare the onions ahead of time.
—PENNY MAYS MEMPHIS, TN
PREP: 15 MIN. • GRILL: 30 MIN. • MAKES: 6 SERVINGS
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
1. 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).
2. Combine the butter, bouillon, garlic powder and pepper; spoon into onions. Sprinkle with sherry if desired. Fold foil around onions and seal tightly.
3. Grill, covered, over medium heat for 30-40 minutes or until tender.
4. Carefully unwrap foil to allow steam to escape. Sprinkle onions with Parmesan cheese.
GRILL SKILL
Don’t toss out the onion cores when making Buttery Grilled Onions. Dice the cores instead and use the onions to top grilled hot dogs, sausages or even burgers.