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Roasted and smoked sweet onions
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| Artist: |
_ |
| Categories: |
Barbecue, Onions, Roasted, Side-dishes, Smoked, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 5
| large | Walla Walla Onions, peeled | | | And halved | | 1/4
| cup | Extra Virgin Olive Oil | | 1/4
| cup | Basalmic Vinegar | | 2
| tbsp | Butter, melted | | | Salt and White Pepper |
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Procedures:
| 1 | Create a 10x14" roasting pan with at least 2 layers of heavy-duty aluminimum foil by bending the edges up into 2" high sides and crimping the corners to hold them in place. | | 2 | Lay the onions in the pan, cut-side up. | | 3 | Combine the olive oil, vinegar and butter and pour over the onions, bank hot coals on two sides of the bottom of a barbecue. | | 4 | Place the foil pan of onions on the grill, centered between the banks of coals below. | | 5 | Cover the grill and bake, gently turning the onions and basting them with the pan juices about ever 15-20 minutes, until they are deep-golden and very soft when pressed. | | 6 | This will take about 1-1 ?hours. | | 7 | Ultimately, they will break apart somewhat, so don"t be too concerned about keeping them whole. | | 8 | Serve hot or at room temperature, as an accompaniment to grilled or oven-roasted fish, poultry or beef. | | 9 | Calories: 149, protein: 2g, fat: 10g, carbohydrate: 14g, cholesterol: 7.75mg, sodium: 34.2mg. |
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