Grill-Roasted Vidalia Onions |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 12 3 to 4-inch-diameter Vidalia onions, peeled | 12 tablespoons Worcestershire sauce | 12 tablespoons (1-1/2 sticks) butter |
| 1 | Prepare barbecue (medium-high heat). Cut both ends off each onion. Cut 1/4-inch-deep X in root end of each. Place each onion on 12-inch square of foil, X side up. Sprinkle with salt and pepper. Top each with 1 tablespoon Worcestershire and 1 tablespoon butter. Seal onions in foil. |
| 2 | Grill foil-wrapped onions until very tender, moving packets around for even cooking (but not turning over), about 1 hour. Unwrap onions; reserve juices. Transfer to platter and spoon juices over. |