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Category: Sides
Prep Time: Cook Time: Total Time:
4 Vidalia or other sweet onions (each 14-18 oz)
4 tbsp unsalted butter
2 strips bacon, cut crosswise into 1/4 inch slivers
1/4 cup chopped pecans
1/3 cup sweet red barbecue sauce
Pepper
2 cups of wood chips soaked in water to cover for 1 hour, then drained and 4 strips of aluminum foil twisted into doughnut-shaped rings
Peel onions. Using a sharp paring knife, start at the top (opposite stem end), and cut an inverted cone-shaped cavity, about 2 1/2 inch across and 1 inch deep (the core will come out in a cone-shaped plug). Finely chop the pieces you remove from each onion. Set the onions, stem-side down, on foil rings.
Melt 1 tbsp butter in a skillet. Add the bacon and chopped onion and cook over medium heat until lightly browned, 3 to 5 minutes. Add the pecans after 2 minutes. Drain the bacon mixture in a strainer over a bowl, reserving the fat. Place a spoonful of bacon mixture in the cavity of each onion. Spoon in some barbecue sauce and place a pat of butter on top. Grind some fresh pepper on top of each onion. Brush the sides of the onions with bacon fat. The recipe can be prepared several hours ahead to this stage.
Set up your grill for indirect grilling and preheat to medium. Toss the wood chips on the coals. Place the onions on the grate away from the fire. Indirect-grill until onions are golden brown and tender, 40 to 60 minutes. To test for doneness, pinch the sides of the onion — they should be squeezably soft. If the filling starts to brown too much before the onions are fully cooked, tent with foil. Transfer the onions to a platter or plates and serve as a side dish for just about any grilled main course. Serves 4
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Grilled - VIDALIA ONIONS
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Category: Sides
Prep Time: Cook Time: Total Time:
4 Vidalia or other sweet onions (each 14-18 oz)
4 tbsp unsalted butter
2 strips bacon, cut crosswise into 1/4 inch slivers
1/4 cup chopped pecans
1/3 cup sweet red barbecue sauce
Pepper
2 cups of wood chips soaked in water to cover for 1 hour, then drained and 4 strips of aluminum foil twisted into doughnut-shaped rings
Peel onions. Using a sharp paring knife, start at the top (opposite stem end), and cut an inverted cone-shaped cavity, about 2 1/2 inch across and 1 inch deep (the core will come out in a cone-shaped plug). Finely chop the pieces you remove from each onion. Set the onions, stem-side down, on foil rings.
Melt 1 tbsp butter in a skillet. Add the bacon and chopped onion and cook over medium heat until lightly browned, 3 to 5 minutes. Add the pecans after 2 minutes. Drain the bacon mixture in a strainer over a bowl, reserving the fat. Place a spoonful of bacon mixture in the cavity of each onion. Spoon in some barbecue sauce and place a pat of butter on top. Grind some fresh pepper on top of each onion. Brush the sides of the onions with bacon fat. The recipe can be prepared several hours ahead to this stage.
Set up your grill for indirect grilling and preheat to medium. Toss the wood chips on the coals. Place the onions on the grate away from the fire. Indirect-grill until onions are golden brown and tender, 40 to 60 minutes. To test for doneness, pinch the sides of the onion — they should be squeezably soft. If the filling starts to brown too much before the onions are fully cooked, tent with foil. Transfer the onions to a platter or plates and serve as a side dish for just about any grilled main course. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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