Shelly's Recipe

Grilled - BARBECUED VIDALIA ONIONS

Category: Sides

4 Vidalia or other sweet onions, each about 14-18 oz
4 tbsp unsalted butter
2 strips bacon, cut crosswise into 1/4 inch slices
1/4 cup chopped pecans
1/3 cup sweet red barbecue sauce
Salt and pepper, to taste
2 cups wood chips soaked in water to cover for 1 hour, then drained
4 strips aluminum foil twisted into doughnut-shaped rings

Peel onions. Using a sharp knife, start at the top (opposite stem end) and cut an inverted cone-shaped cavity, about 2 1/2 inches across and 1 inch deep (the core will come out in a cone-shaped plug). Finely chop the pieces you remove from each. 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 high heat until lightly browned, 3-5 minutes. Add the pecans after 2 minutes. Drain the bacon mixture in a strainer over a bowl, reserving the fat. Place a spoon of bacon mixture in the cavity of each onion. Spoon in some barbecue sauce and place a pat of butter on top. Grind some pepper on top of each onion and sprinkle with salt. Brush the sides of the onion with bacon fat (The recipe can be prepared several hours ahead to this stage.)

Set your grill for indirect heat 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, 40-60 minutes. To test for doneness, pinch the sides of the onion and 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 serves as a side dish. Serves 4