Grilled Vidalia Onion
October 17, 2017
Grilled Vidalia onion made with dale's Seasoning
Heat grill to a medium heated temperature. Peel onion without removing the root end, cutting off approximately 1 inch off the top of each onion. Cut the root end into a flat surface so the onion will remain upright while cooking. Using a paring knife, remove a small cone-shaped section from the center of each onion (about 1 1/2 inches wide across the top and about 1 inch deep), while making sure not to cut through to the root end. Cut the onion into quarters from the top down, stopping within an inch of the root end. Drizzle 1 tablespoon dale's Seasoning over the top and center of each onion.
Place 1 tablespoon butter in the hollow center of each onion. Wrap each onion separately in heavy duty aluminum foil. Seal the foil well so moisture can't escape during grilling. Place the foil packages directly on the grill grate. Grill over medium, covered with grill lid, until onions are soft, about 35 minutes. To serve, remove onions from foil packages; spoon any broth from inside foil over onions. Makes 4 onions.