So easy and a speedy French onion soup fix.

Cut the ends flat, put root side down, carve a crater in the top. Put beef bullion cube or soup base and some butter in the crater. Pepper and salt to taste, dash of wooster. Wrap in foil, bake at 375 for 50 minutes to an hour. Put parmesan before or after cooking and eat with toasted French bread.

Pix. You know better. You are a SF Veteran! Sounds delicious.

Always liked how my native Georgia buddy cooked these onions... 3 slices to open the onion up, put in foil. Then salt n pepper and butter on top and close foil, cook for 30 minutes on grill. Unwrap (open) the top and finish w/ blue cheese and bacon crumbles and cook until cheese is melted...

quote:

Originally posted by ArtieS:
Pix. You know better. You are a SF Veteran! Sounds delicious.

I couldn't decide which to guard it with, a Garand or an SKS.

What is Wooster? Besides a town , I mean..

Guessing washyoursister sauce?

Lol, ok.
I love vidallia onions, so I might give this a try!

been doing that for years, on the grill though,

Cut top and bottom off remove core of onion, fill with butter, cover with whatsdishere sauce, close up foil but leave a finger opening at the top.

Make you jump up and slap yo pappy

Roasted garlic makes a great spread.

Cut the top 1/4" to 1/2" off the garlic bud, wrap in aluminum foil (a drizzle of olive oil is optional), bake at 350° to 400° (Fahrenheit)for 30 to 45 minutes.

Let it cool a bit, then spread it on bread, or smear it over lamb chops or a steak.

OK, I will try this. I bet I can eat 2 or 3.

We always just made about a half inch slice, a total soaking with cheap olive oil, then threw on some Tony Chachere's seasoning. Put it directly on the grill for a couple minutes a side. Great with whatever ya got: potatoes of any kind, green beans, wild rice, even salad and of course, chicken, pork and red meats.

quote:

Originally posted by 83v45magna:
We always just made about a half inch slice, a total soaking with cheap olive oil, then threw on some Tony Chachere's seasoning. Put it directly on the grill for a couple minutes a side. Great with whatever ya got: potatoes of any kind, green beans, wild rice, even salad and of course, chicken, pork and red meats.

When you bake in foil the juices emulate French onion soup and are so good dipped in with toasted French bread.

quote:

Originally posted by irreverent:
What is Wooster? Besides a town , I mean..

What'sthishere? sauce

You could use soy sauce as a substitute if you don't have the fishy Worcestershire sauce. I save extra packets from Chinese take out.

That cooked onion method sounds great. Got to give that a try.

The only downside to this is you need about 20 onions, as they go down so easy. I had a buddy I worked with do that with the onions and they were fantastic. I never even though about doing them like that. It's a great dish.

Another great and easy vegetable to prepare with that is grilled Romaine lettuce. Cut the stalk down the center for 2 equal halves, brush on some olive oil to both sides,add whatever seasoning you want and place on the grill,grilling both sides. The burnt parts of the lettuce are really good. I used to make it 1-2 times month but always forget about doing it until after I am done with the grill.