An Onion A Day Keeps The…..

Black 03 Z06

Black 03 Z06

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My son is a great chef. I on the other hand am a great heater, take it out of the box and heat it up. So we had some steaks the other night and wanted something different. So here goes.

One or more large white or sweet onion(s)
Two Tablespoons of grated cheddar, parmesan, mozzarella (or other favourtite)
Two Tablespoons of olive oil
Two Tablespoons of flavouring sauce (I used BBQ sauce for this but will try others as I become an onion chef!)
I kept everything to two tablespoons to make it easier to remember, don't think it is critical.

Cut the onion into eight wedges from the stem end but do not cut through the base of the onion (leave a 1/2" or so)
Spread the wedges out and put on the olive oil, cheese(s) and flavouring sauce
Squeeze it back together and wrap tightly in aluminum foil
Put it on the BBQ for a half hour at a medium heat or high heat whatever you have!
I did not peel the onion, the grill turned the outside skin flaky and it just fell off.

Man it was good. Enjoy.:Cheers2:
 
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Looking forward to your review.:thumbs:

Hope you enjoy it.:Cheers2:
 
Fred, send me your address and I will send you a replacement onion. :Biggrin:

How long did you cook it for?

What did you put on yours?
 
Had it on the top rack of the BBQ for around 30 minutes, next time it will be on the bottom rack. I put some mozzarella cheese on it, Tony Roma BBQ sauce (mixed with a bit of dark rum) and olive oil. Next time I plan to use molasses instead of the BBQ sauce. BTW, finished cooking it for supper tonight and I'm guessing I was about 10 or 15 minutes short on the time. Once I have this perfected I have another twist I will try.
 
The onion excitement and experimentation continues to grow, it brings a tear to my eye.:Biggrin:

Can't wait to hear the twist Fred. I am going to try another one this week with plum sauce. We have some friends coming from Tucson late next week and they have demanded lobster so I am looking for a can of lobster meat I can heat up. Naw, I think they are expecting claws and tails and all the stuff in between. I am thinking of what I can put on the onions for seafood.

By the way I think you are bang on about cooking time on the bottom rack. Being an Onionesta is a demanding profession.:thumbs:
 
Good morning,

Super idea but..............

Of course you do realize in order for this to be a legitimate post said foil wrapped onion should have been placed along side one's LS6 exhaust manifold, varying cooking time based on the degree of WOT?? Head out for 15 minutes, flip onion, head back home and presto!

I wonder if cooking time would vary between an LS6 and and LS7?? Maybe find another forum member and conduct and experiment!!

Cheers,

Garry
 
Now the real experimenters are jumping in. Great idea Garry so can we find two machines to put the exhaust onion theory to test.:Biggrin:
 
The exhaust manifold thingy does work well. When I loaded drywall at Domtar years ago the other driver of my Hyster chewed tabacco and always left me a slippery slope on the side of the machine.
To get back at him one morning prior to being relieved I dumped a can of sardines all over the manifold just before I left. He drove his 12 hour shift burning and frying sardines all over the plant. When you load drywall you always need to drive backwards because of the long wide lifts. One person told me that Larry was coughing and gagging the whole night. lol

Bill
 
Friends in from Tucson Az. came for dinner tonight. Tried the onion thing experience again. Both three cheese toppings one with BBQ sauce the other with Plum Sauce and Maple Syrup as per the original recipe. Cooked for 35 to 40 minutes, part of which was on very high and they turned out incredible. Dinner with friends and special onions. What could be better?
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Cabot Trail Scotch at that Eric. I am saving you some!:Cheers2:
 
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