↞ recipe box start page
Category: Sides
Prep Time: Cook Time: Total Time:
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
view more member recipes
Grilled - BARBECUED VIDALIA ONIONS
view my recipes
print
save
Category: Sides
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Grilled - Barbecued Vidalia Onions
by sgre52160
1 to 2 tsp olive oil 4 Vidalia onions cut into quarters 1 (12 oz) can beer Salt and ground pepper to taste 1/2 cup butter Cayenne pepper to taste Grease bottom of round aluminum pan with oliv
by sgre52160
1 to 2 tsp olive oil 4 Vidalia onions cut into quarters 1 (12 oz) can beer Salt and ground pepper to taste 1/2 cup butter Cayenne pepper to taste Grease bottom of round aluminum pan with oliv
Grilled - Vidalia Onions I
by sgre52160
1-2 tsp olive oil 4 Vidalia onions, cut into quarters 1 (12 oz) can beer Salt and pepper, to taste 1/2 cup butter Cayenne pepper, to taste Grease bottom of round aluminum pan with olive oil.
by sgre52160
1-2 tsp olive oil 4 Vidalia onions, cut into quarters 1 (12 oz) can beer Salt and pepper, to taste 1/2 cup butter Cayenne pepper, to taste Grease bottom of round aluminum pan with olive oil.
Grilled - Vidalia Onions
by sgre52160
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
by sgre52160
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
Grilled - Caramelized Vidalia Onions
by sgre52160
4 jumbo Vidalia onions, whole Filling: 8 tbsp unsalted butter, softened 1/4 cup light brown sugar 1 tbsp chopped garlic 2 tbsp chopped shallots 1/4 cup sherry vinegar and beef or chicken stock
by sgre52160
4 jumbo Vidalia onions, whole Filling: 8 tbsp unsalted butter, softened 1/4 cup light brown sugar 1 tbsp chopped garlic 2 tbsp chopped shallots 1/4 cup sherry vinegar and beef or chicken stock
Grilled - Caramelized Whole Vidalia Onions
by sgre52160
4 Vidalia onions 4 cups beef bouillon 4 tbsp butter Preheat grill for medium heat and lightly oil grate. Peel each onion and core out center. Drop bouillon in the core of each onion and cover w
by sgre52160
4 Vidalia onions 4 cups beef bouillon 4 tbsp butter Preheat grill for medium heat and lightly oil grate. Peel each onion and core out center. Drop bouillon in the core of each onion and cover w
view more member recipes
related CDKitchen recipes
Hot Vidalia Onion Dip
Buttermilk Onion Rings With Grilled Tomato Aioli Dipping Sauce
Vidalia Onion Souffle
Baked Vidalia Onions
Onion Lemon Chutney
Vidalia Sweet Onion Salad Dressing
Caramelized Vidalia Onion Dip
Cream of Vidalia Onion Soup
Sweet Vidalia Onion & Sausage Casserole
Vidalia Onion-Cheddar Pie With Cracker Crust