The Good Home Cookbook (Collectors Press, Fall 2006) is a landmark cookbook that compiles tried and true American favorite recipes. Key to the book's success is the more than 1,000 people currently participating in the first ever national public recipe testing campaign.

Monday, July 25, 2005

Grilled Onions

This weekend we grilled some shrimp, but what took the stage was this recipe for Grilled Onion Slices. The bouillon and brown sugar went on dry but blended with the juices of the onion to make a sweetened broth that was a nice change from grilling onions directly. We think it's a keeper. Let me know if you agree.

Grilled Onion Slices
Grilled onions are the perfect accompaniment to any grilled meat, but especially grilled steak. And they make a terrific topping for grilled hamburgers. By grilling the onion slices in foil packets, you solve the knotty problem of how to keep the onion slices from falling into the fire.

Serves 6

4 medium sweet onions (Walla Walla, Maui, or Vidalia), sliced 1/3-inch thick
4 teaspoons light or dark brown sugar
4 teaspoons beef bouillon granules

1. Prepare a hot fire in a gas or charcoal grill.
2. Tear off four 12-inch squares of aluminum foil. On each square, place one sliced onion, 1 teaspoon brown sugar, and 1 teaspoon bouillon granules. Fold in the sides to form a sealed packet.
3. Place on the grill, cover, and grill for 20 to 30 minutes. The foil will puff up.
4. Snip open the packets and serve.

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