Grilled Brown Sugar-Butter Onions

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by: Entertaining is Easy/Lisa Newsome






If I had to choose a favorite summer dish, this recipe would certainly be one of the finalists, especially when Vidalia onions are in season! Simply grilling the onions with a little brown sugar & butter creates a summer side dish that can easily become dessert! I originally served these onions as part of my End-of-Summer Grilling Menu…Blue Cheese Bacon Burgers, Grilled Potato Skewers & Simply Grilled Corn…&, I think, the grilled onions would also be delicious served with grilled salmon or chicken, to name a couple other ways to serve this super-yummy side dish. The onions are also delicious served as leftovers on a sandwich, such as a turkey club or grilled chicken sandwich. The possibilities are endless!




ingredients

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serves: 6

1 medium Vidalia or sweet onion per person...for 6 people, 6 onions

1 box brown sugar

1 container Smart Balance® butter

Nutrition Facts
Grilled Brown Sugar-Butter Onions

Servings Per Recipe: 6

Amount per Serving

Calories: 380

  • Total Fat: 15.5 g
  •     Saturated Fat: 9.7 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 40.5 mg
  • Sodium: 171.2 mg
  • Total Carbs: 61 g
  •     Dietary Fiber: 3 g
  •     Sugars: 52.2 g
  • Protein: 2.9 g
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preparation

1.  Preheat your charcoal or gas grill.

2.  To prepare the onions, remove the basal stem & roots using a paring knife. When you are done, you should have a conical space in the onion. Make 2-3 inch rings out of aluminum foil so each onion "sits" in a ring.

3.  Place a heaping teaspoon of brown sugar in each onion "space". Place a tablespoon of butter on the brown sugar.

4.  Place the onions in their rings on the hot grill. Grill the onions until soft......when gently pressed with grilling tongs, the onions will "give"......this may take anywhere from 45-60 minutes, depending on the heat of the grill.

5.  Let the onions rest for 10 minutes. Serve the onions in their skins......the onions sit better on dinner plates when kept in their skins......to eat, just spear the onion & remove......yum.