Best Foil Wrapped Onions Recipes

Grilled Potatoes and Onions With Herbs (Foil Wrapped) image

Provided by Karen From Colorado

Categories Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

3 lbs red potatoes, cut into 1 1/2 inch cubes
1 large sweet onion, coarsely chopped
3 tablespoons olive oil
2 tablespoons butter, melted or 2 tablespoons bacon drippings
3 garlic cloves, minced
3/4 teaspoon salt
3/4 teaspoon pepper
1/3 cup chopped mixed fresh herbs, such as basil, chives, parsley, oregano, rosemary, sage, tarragon, and thyme

Steps:

Combine potatoes, onions and herbs in a large bowl.
Combine oil, butter, garlic, salt and pepper in a small bowl.
Drizzle over potato mixture.
Toss to coat well.
Arrange potato mixture on 1/2 of a piece of foil large enough to accommodate all the ingredients when made into a packet for grilling.
Grill over medium hot coals for 30 to 45 minutes or until potatoes are tender, turning and shaking occasionally.

Nutrition Facts : Calories 202.8, Fat 8.2, SaturatedFat 2.6, Cholesterol 7.6, Sodium 249.6, Carbohydrate 29.5, Fiber 3.2, Sugar 2.5, Protein 3.5

Foil-Wrapped Onions image

Provided by Marcela Valladolid

Time 1h5m

Yield 6 servings

Number Of Ingredients 5

1/2 cup soy sauce
1/2 cup Worcestershire sauce
6 tablespoons fresh lime juice
3 large white onions
12 yellow chiles (guero chiles)

Steps:

Preheat the oven to 375 degrees F.
Mix together the soy sauce, Worcestershire sauce and lime juice in a large bowl. Peel and quarter the onions, leaving the root- end intact so the onions don't fall apart while cooking.
Cut six 6-inch squares of aluminum foil. Put 1 piece of foil on a medium bowl and top with another piece of foil for double-wrapping. Place 2 chiles in the center of each piece of foil and top each chile with the cut onion. Fold up the foil of each packet to form a cup. Pour 1/3 of marinade on top of onions and chiles. Enclose the onions tightly with foil and transfer to a rimmed baking sheet, making sure the opening is on the top. Repeat with the remaining onions, chiles and marinade.
Roast until the onions are caramelized and the chiles are tender, 45 minutes to 1 hour. Let cool for 10 minutes. Open the packages slightly before serving.