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Ingredients
- Â Â sweet onions (preferably Vidalia) small are better
- Â Â Butter Buds liquid
- Â Â Liquid Smoke flavoring
Directions
- For each onion:1. Cut two squares of aluminum foil large sufficient to wrap the onion with a little bit of airspace left on top. Lay the squares one on top of the other on the counter.
- 2. Peel the onion, cut each end off flat, and place the onion on one of its flat ends on the aluminum foil. Gently scoop out a shallow depression in the top of the onion, approximately 1/4 inch deep. This will allow you to pour ingredients in the top of the onion and have them slowly seep down into the layers of the onion.
- 3. Into each onion, pour a small amount of liquid butter substitute (the amount varies with the size of the onion; use 1 tsp. for a small onion and scale up accordingly for larger onions). Regardless of the size of the onion, carefully add in 1/8 tsp. liquid smoke flavoring.
- 4. Fold the aluminum foil squares up around the onion and fold closed at the top. Grill over medium heat till onions are soft, about 30 min.
- Serve with any juices which may result from cooking.
- Serving Ideas : Serve as an appetizer or possibly side-dish.
- Make these onions when you are already grilling something else; just set them on the side of the grill while you are grilling other things. Maui onions are passable for this dish, but Vidalias are highly preferred (I haven't tried Walla Wallas yet).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 237g | |
| Calories 850 | |
| Calories from Fat 806 | 95% |
| Total Fat 91.75g | 115% |
| Saturated Fat 58.05g | 232% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 661mg | 28% |
| Potassium 175mg | 5% |
| Total Carbs 9.45g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.31g | 4% |
| Protein 1.96g | 3% |
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