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Location: Texas, United States

Wednesday, September 26, 2007

Grilled or Baked Onions

3 large sweet onions
¾ cup shredded parmesan cheese
3 Tbsp butter
salt and pepper
Reynolds Release (6 sheets)

Cut top and bottom of onion off. This way onions won’t roll when you set them down after you cut them in half. Peel outer layer of skin and discard. Cut onions in half so each half is a half-sphere. Set one onion half, large cut side up, on Reynolds Release. Put ½ Tbsp butter on onion, then sprinkle with a few Tbsp parmesan. Season with salt and pepper. Enclose onion half in foil.

Two ways to cook: Grill for about 20 minutes or so; check onions to make sure they are tender and not burned. Serve.
Bake for about 1 ½ hours in oven. You can set your oven at 350 or 375, but if you have something in the oven at 400, that temp should be fine too.

They have a great flavor on the grill, but it can be easy to burn them.
They are a little more ordinary in the oven, but you can completely forget about them for a few hours and they still won’t burn.

Serves 6.



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