“These onions are great on the grill, too. Super simple, variable for any taste or theme. We have them with almost every meal from the grill in the summertime. Good at room temperature, too. Our favorite combo is a dot of butter, splash of beer, and salt and pepper.”
1hr 5mins
1-2 per person

Ingredients Nutrition

  • 1 -2 onion, per person (we like the hotter, yellow onions)
  • butter (or olive oil, beer, broth....any flavoring you wish)
  • salt and pepper (and or or pepper flakes, chilies, herbs....any flavor you wish)


  1. Cut the onions about 1/3 of the way down from the top. Peel remaining skin off. Cut just the very bottom off so the onion will sit flat, but not all the way through that the juices run out. If you wish (not mandatory), take a small fork and pull out the very center so it may be filled with flavor. Set the onion on it's own square of foil, big enough to wrap it all up later. Season as you like, as liberally as you like, and wrap in foil, gathering the foil at the top. Place in the oven or on the upper level of a grill and let roast for an hour.

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