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Old 05-16-2005, 09:48 AM   #1
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Baked Vidalia Onions

I bake Vidalia onions on the grill in foil just like a baked potato. Add butter or olive oil, salt and pepper, cover with foil and put on the grill. They are so sweet.

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Old 05-16-2005, 10:03 AM   #2
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Yum!!! Throw some mushrooms in there!!! That's good eatin'!!!
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Old 05-16-2005, 02:10 PM   #3
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That sounds absolutely wonderful...and easy! Wow!
I think we'll be grilling those quite soon - thanks for the idea!
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Old 05-16-2005, 03:22 PM   #4
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We do the same thing, CQ. Food for the gods.
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Old 05-16-2005, 03:28 PM   #5
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If you are grilling/vending for sales to the public. Putting an onion the grill will create great smells and lure your customers in!
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Old 05-16-2005, 04:44 PM   #6
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How long for a medium sized onion??

Mushrooms added would be a neat treat!
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Old 05-16-2005, 09:17 PM   #7
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I haven't tried this on the grill yet, but I do these in the oven. They are great! I will try them on the grill soon though.

Barbara
Quote:
Originally Posted by comissaryqueen
I bake Vidalia onions on the grill in foil just like a baked potato. Add butter or olive oil, salt and pepper, cover with foil and put on the grill. They are so sweet.
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Old 05-16-2005, 09:35 PM   #8
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Pardon my ignorance but I'm kinda new to cooking... one thing I don't understand is.. if foil is air tight (and I think it is)... and someone wraps a potato, or corn, or onion in foil and tosses it on a 375-500 degree grill, albeit gas or charcoal, how is that method of cooking any different than tossing the same foil wrapped item into a toaster or regular oven inside the house?

The "assumption" being that the foil is not completely sealed??? If this was the case, then I can understand how some charcoal flavoring (if using charcoal) or perhaps some smoke flavor (if using some wood chunks or chips as part of the grilling process) would be passed on to the vegetable you're cooking... otherwise it would seem to the uneducated here (me) that we're just either roasting or steaming something and using an outside grill as an alternate heat source....? ? ?

I often times soak corn, in the husk, in water for awhile, then toss it directly on the grill... and that's a great way to cook it IMHO... Russet potatoes can be buried in charcoal coals, after they turn gray a bit, and left.. and that makes an interesting type "baked" potato...

Anyway... I've never tried the foil thing.. so though I'd ask.
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Old 05-16-2005, 09:45 PM   #9
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There is a differnce in taters cooked outdoors compared to those cooked inside. Try it, you'll like it.
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Old 05-16-2005, 10:10 PM   #10
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I've cooked potatoes on the grill before... but I've par boiled them 3/4th done or so first. That way when whatever I'm cooking is about ready, I toss on the potatoes and crust them over in just a few minutes... with the corn, tomatoes, etc. .. whatever else I've tossed on. But not wrapped in foil.

Red bliss and Yukon Gold work well for this... but anyway, I've never wrapped a potato airtight in foil and "baked" it on a grill before... I'd be inclined to take a fork and poke holes in the foil so some smoke or whatever flavor would permeate the potato... hummm... Interesting... I haven't met a vegetable or fruit that isn't great on the grill

But this thread is about onions.. sorry to get it off topic... BTW... our Walla Walla onions should be ready in a few weeks... can't remember the season now. We have Vidalias in the store now... I doubt they send the Walla Walla onions all over the US like the Vidalias.. but they are equally as sweet and mild, IMHO...
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