Best Captain Blues Grill Roasted Onions Recipes

CAPTAIN BLUE'S GRILL-ROASTED ONIONS

Steps:

• Place the onions on BBQ grill.
• Roast 30 minutes- gas grill, middle shelf; charcoal, indirect heat.
• Remove from grill onto disposable surface (there will be lots of carbon), cut the bottom off the onion and the soft, steamed interior should come out easily, leaving behind the charred skin layers.
• Remove to clean plate.
• Slice/ chop the onions and toss with seasonings.
• (We serve them over buttered baked potatoes and top with grated cheddar cheese, fresh ground pepper and Tabasco. We stick a clean, food-use-only non-anodized aluminum nail or tent stake through the stem / tail ends of the onion before it goes on the grill. We find that it helps with even heat distribution - it works great for potatoes too.)

ROASTED (OR GRILLED) WHOLE ONIONS

Steps:

• Preheat oven to 400F or get a heap of coals glowing in your grill.
• Carefully make 8 cuts down to, but not through the root end of each onion. To keep from cutting too far, it helps to put the onion inside a canning ring.
• Working with one onion at a time, place an onion onto a square of heavy duty aluminum foil.
• Very gently, push your finger into the top of the onion, to loosen the wedges enough to pour the bouillon granules into the center of the onion.
• Drizzle the onion with 1/4 - 1/2 teaspoons Worcestershire sauce.
• Smear 1/2 tablespoon of butter on top of the onion and into the cuts.
• Gather the corners of the foil and wrap tightly. It will look like a giant hershey kiss.
• To bake in the oven:.
• Place all wrapped onions into a baking dish so that they will stay upright.
• Roast in a 400F oven for 45 to 70 minutes or until soft.
• To roast on a grill:.
• Place the onions, individually on the grill grate. Rotate the location of the onions occasionally, being careful to keep them upright. Roast in a covered, hot grill 45 to 70 minutes or until soft.

ROASTED VIDALIA ONIONS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
• Roast in preheated oven for 15 minutes.

HERB-ROASTED ONIONS - BAREFOOT CONTESSA INA GARTEN

Steps:

• Preheat the oven to 400 degrees F.
• Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact.
• Peel the onion.
• Stand each onion root end up on a cutting board and cut the onion in wedges through the root.
• Place the wedges in a bowl.
• For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl.
• Slowly whisk in the olive oil.
• Pour the dressing over the onions and toss well.
• With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl.
• Bake the onions for 30 to 45 minutes, until tender and browned.
• Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing.
• Sprinkle with parsley, season to taste and serve warm or at room temperature.

GRILLED RED ONIONS WITH BALSAMIC VINEGAR

Steps:

• Heat a clean griddle and brush with 1/2 of the oil. Brush onion slices lightly with remaining oil on both sides, season with salt and pepper and place on griddle. Grill for 3 to 5 minutes on each side, or until softened and lightly charred. Transfer onions to a bowl, drizzle with vinegar and sprinkle with rosemary. Toss to separate rings and season with more salt and pepper as needed.