If grocery stores charged like hospitals you would checkout without knowing your total, be billed by produce the following week, meat department the month after that, and dry goods a month or two later only after they had time to fully process your coupons to see how much of the discount General Mills would decide to honor.
The bills for the birth of my daughter keep rolling in, along with all of her post-birth doctor appointments. If the bills don’t stop soon I’ll probably have to sell a kidney to pay for them, but that will probably just start a whole new round of bills.
I need to find a health care provider that accepts witty writing and deep fried sauerkraut balls as payment.
Until that day arrives I will just have to console myself with delicious food like these grilled whole onions. Plus, they are dirt cheap to make so I can still do my part to help our doctor pay for her next tropical vacation!
You will want to use sweet onions for this recipe, Vidalia are great if they are in season. Grilled whole onions are infused with butter and seasonings to create a savory side dish that perfectly accompanies a juicy grilled steak, pork chops or whole grilled chicken! Otherwise, cut out the core and use the onion petals as a flavorful topping to brats, hotdogs or hamburgers! It is really a versatile creation!
Using a good pairing knife is really helpful for this recipe. It is true what they say, a dull knife is a dangerous knife. Why? Because if you have to exert too much force while cutting you can more easily lose control and slice into your hand. This is why I absolutely love my Wusthof paring knife. It is razor sharp and it holds an edge. It is not the cheapest knife I have ever bought, but it is the last paring knife I will ever need to buy!
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Grilled Whole Onion Recipe
- 1 Whole Onion
- 1 Bouillon Cube
- 1 teaspoon Worcestershire Sauce
- 1 tablespoon Butter
- Using a paring knife cut out the core of the onion without cutting out the root.
- Working in a circle make deep slits towards the onion's center but do not cut the outer layer. Cuts should be ½" apart.
- Fill cut out hole with butter, bouillon and Worcestershire sauce.
- Wrap onion in heavy duty tin foil.
- Place on grill in indirect heat and grill for 1 hour, or until onion is soft.
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