Have you ever tried “melted onions?” Oh my yumminess. They’re delicious, especially when served with grilled meat. Here’s how to make them:
(If you plan to serve these with the rest of your meal, be sure to start the onions first, as they take two hours from start to finish.)
With the onions–red or yellow, Eric has used both–still in their skins, place them directly on top of the heated charcoal in the grill. Close the lid and cook 1 to 1.5 hours, turning every 20 minutes or so, until onions are very tender.
It’s ok to have the lid off periodically throughout cooking, especially if you’re using the grill for cooking other food.
Remove onions from the grill and allow to cool. Carefully remove the skins from the onions. Be sure to leave the root ends intact so they hold the wedges of onion together. Cut each onion lengthwise through the root ends.
Place wedges of onion along with 1/4 c. butter and 1 T. apple cider vinegar in a disposable foil pan (or cover the bottom of a non-disposable pan with foil.) Season with coarse salt and pepper. Place the pan on the grill grate over medium heat for 10-15 minutes, turning the onions once or twice.
Remove from heat and splash with 1 tsp. vinegar and a handful of chopped fresh parsley. Serve warm.