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Share your recipes June 2013

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Grill-Roasted Vidalia Onions

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(Courtesy of The Grilling Book from Bon Appetit ) 12 servings


12 3- to 4-inch diameter Vidalia onions, peeled

Kosher salt and freshly ground black pepper

12 Tablespoons Worcestershire sauce

12 tablespoons (1 & ½ sticks) unsalted butter


This minimalist side dish takes seconds to prep: Everything goes inside foil packets where the onions slowly become tender in the savory butter sauce. The onions cook for an hour, so throw the packets on the grill while you tackle the main course.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Cut both ends off each onion. Cut a ¼-inch-deep X in root end of each. Place each onion on a 12-inch square of foil, X side up. Season with salt and pepper. Top each with 1 tablespoon Worcestershire sauce and 1 tablespoon butter. Seal onions in foil.

Grill foil-wrapped onions until very tender, moving packets around for even cooking (but not turning over), about 1 hour. Open onion packets carefully to reserve juices. Transfer onions to a platter and spoon juices over.

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