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Sweet onions on the BBQ recipe

Sweet onions on the BBQ recipe


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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

A great side dish to make if the barbecue is all-fired up. Spanish onions are stuffed with sugar, beef stock and butter, then grilled on a barbecue in a foil parcel.

26 people made this

IngredientsServes: 6

  • 6 whole Spanish onions
  • 6 tablespoons caster sugar
  • 6 cubes beef stock
  • 6 ice cubes (optional)
  • 90g butter, divided
  • 6 (30x30cm) squares foil

MethodPrep:30min ›Cook:20min ›Ready in:50min

  1. Preheat barbecue for medium heat.
  2. Peel brown outer layers from the onions. Using a sharp knife, cut a cone-shaped core from the top of the onion, about 2/3 of the way into the onion. The core should be about 3.75cm wide at the top. Sprinkle each onion hollow with 1 tablespoon sugar, then insert 1 stock cube, then 1 ice cube (for more moisture, if desired). Top with 15g butter. Wrap the filled onion in foil, leaving a small vent at the top.
  3. Set the foil-wrapped onions on the preheated barbecue vent-sides up and grill until onions are tender, 20 to 30 minutes.

BBQ tips

Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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Reviews & ratingsAverage global rating:(38)

Reviews in English (29)

by Pat L

I make these in the oven when I am using it for another dish. I bake them for about an 45 minutes to an hour at what ever tempurature the other dish is cooking at, you can sqeeze them to see if there are tender. I see that you vent the foil, if you don't vent you will not need the ice cube, I also add pepper. If I am baking a chicken recipe I use a chicken bouillon instead of beef. Also make sure you put them in a oven safe dish, in case any of them leak. Another tip is pre- cook the onions a little bit with the seasoning & butter in the microwave in a glass baking dish, then take them out and cover dish with foil and finish cooking them in the oven.-24 Sep 2010

by Tawny McCullough

I have been making these "little-goodies" for years on the grill. If you like onion soup, you will love this. Fresh pepper is good on them, no need for salt because of the bouillon cube.-19 Sep 2010

by Corrina

This is actually a Paula Dean recipe and, as is the case with her version (Saturday Night Vidalias), sweet onions like Vidalias or Walla Wallas are the best prepared this way. They can be served as a side dish, family style, or if your onions are smaller, as an individual side. I would definitely omit the ice cubes. Sweet onions produce plenty of their own liquid and, as another reviewer suggested, add fresh cracked pepper. Yum.-16 Jun 2011


  • Method: Indirect Grilling
  • Equipment: 8 pieces of aluminum foil, twisted into 2-inch rings or grilling rings 1-1/2 cups of wood chips or chunks, soaked for 1 hour, then drained
  • 8 Vidalia or other sweet onions, peeled
  • 5 tablespoons unsalted butter
  • 4 slices good-quality bacon, cut crosswise into 1/4-inch slices
  • 1/2 cup of your favorite brand of sweet red barbecue sauce
  • Freshly ground black pepper

Recipe: Thin Barbecue Sauce

This sauce is for smoked meats—not chicken fingers or French fries.

Photograph by Daniel Vaughn

T his is not a recipe for a sweet barbecue sauce. If you&rsquore like me and are hankering for more acidic flavors in barbecue, this is the sauce for you. It&rsquos meant to sink into the meat, not coat it&mdashand, if I&rsquom being honest, this sauce really isn&rsquot all that good on its own. The flavor is meant to complement the barbecue, relying on the canvas of smoked meat to shine. If you&rsquore looking for something to dip your fries into, look elsewhere.

I&rsquove toyed with this basic recipe for some time after learning the secret behind the beloved barbecue sauce at Sonny Bryan&rsquos Smokehouse in the Dallas-Fort Worth area. It&rsquos not an ingredient&mdashit&rsquos the way he built the base, which began with a stock of lemons and onions. The stock provides a lemony acidity that doesn&rsquot fade like the early addition of lemon juice would. Nor does it have the overpowering brightness of squeezing in lemon at the end.

I adapted this recipe by adding garlic to the lemon-onion base, which gives it the pleasant smell of a crawfish boil. The infused water holds on to the lemony flavor, making a thin sauce that&rsquos unlike anything on the store shelves.

Honestly, I wouldn&rsquot call this a recipe. Think of it instead as a guide. I made it simple so the ingredients could be switched up to cater to your personal tastes. Instead of white sugar, try brown sugar, molasses, or honey. The cider vinegar could be traded out for any number of other fancy vinegars. (I used a new maple vinegar in a test batch that turned out beautifully.) If you have ketchup on hand, use it instead of the pureed tomatoes&mdashjust know that it&rsquoll be sweeter&mdashor try chili sauce. Mustard would work too (not the full three cups), but you might want to up the sugar in the recipe to counterbalance the high acidity. You might even get wild and use pickle juice instead of bottled vinegar.

As I said before, it&rsquos a thin sauce. If you&rsquod like it to be thicker, reduce the base liquid down further. If you&rsquod like a little less lemony kick, use just one lemon. Maybe add in some butter (which will shorten its shelf life) lard, suet, bacon fat, or even schmaltz at the very end if you like a silkier texture. Riffing on it is kinda the point. Make it your own.

The ingredients.

Thin Barbecue Sauce

1/2 gallon of water
2 lemons, halved
2 medium onions, peeled and quartered
1 small head of garlic, halved

Bring all of the ingredients to a rolling boil. Boil uncovered until reduced by half, at least thirty minutes. Strain the liquid. If it has over-reduced, just add some water back it to get it up to a quart of liquid, and put it back into the pot.

Boil the water, lemons, onions, and garlic together, uncovered, and reduce by half. The cloudy, strained liquid


These BBQ Chicken Burgers Are Perfect For Summer Parties

Memorial Day is at the end of this month, then the fun summer pool parties or backyard BBQ&rsquos begin, before you know it 4th of July will be here and the list goes on. So, as a way to help you out and my willingness to eat burgers all week 🙂 I&rsquom gonna give you a head start on planning so that when those parties come around you have a recipe that will knock your friends socks off!

Gone are the days of plain lettuce, tomato, and pickle burgers!


Sweet onions on the BBQ recipe - Recipes

3 ingredients. now that's simple. And the payoff is a side dish that is unique, has layers of textures and is amazingly sweet and delicious.

You start with the legendary Vidalia Onion. Those super sweet onions. In my area (Kansas, you know, God's Country), our local farmer's sell a variety of onion they call simply "Candy Onions" or sometimes, "Candy Sweet Onions". While I am a huge fan of the real Vidalia, I am also a big fan of buying fresh and local so normally I make this with the locally grown Candy Sweet variety.

Only important thing is to be sure to hunt down the sweetest variety of onion you can find.


I did grill these in my gas grill. WOrks just as well in a coal grill (Indirect heat, set up like an onion, lit coals shoved to the side, pan with onions on the other side of the grate). I have also made these in the winter in a regular kitchen oven.

This really is very very easy. While the cooking instructions have several steps, basically you take a whole onion, trim the ends, hollow out enough space to add some BBQ sauce, bake in a pan with some chicken stock in the bottom, after an hour, add more stock and more BBQ sauce and in an hour you have a fantastic unusual side dish.

Super Sweet, Super Easy and Super Delicious. And this dish will very much take your BBQ party to another level.with almost no work!

  • 6 Large Vidalia Onions (or Candy Sweet Variety)
  • 12 TBS Plus 6 More TBS Sweet BBQ Sauce
  • 1 Cup plus 1 More Cup Chicken Stock
  • Sliced Green Onion to Garnish
  1. Carefully slice the ends of the onions off. The root tip, just enough so the onion will sit flat, the sprouting tip cut to almost the widest part of the onion.
  2. Hollow out about 1 inch bowl from the sprout end of the onion, making sure you do not puncture all the way through the sides or bottom.
  3. Put 2 TBS BBQ Sauce in each of the hollowed out ends.
  4. Line them up on the bottom of a disposable aluminum pan.
  5. Add one cup Chicken Stock to the bottom of the pan.
  6. Set in your grill or smoker, indirect heat, about 300 degrees for one hour (lid closed of course, making this an oven).
  7. After an hour your onions should begin to soften, the BBQ sauce is seeping into the softened layers of the onion and most of the stock has evaporated or been absorbed into the onion. Add another cup of stock to the bottom of the pan.
  8. Slice the onions into quarters now and drizzle a fresh bit of BBQ sauce over the slices.
  9. Return to the grill, same temp and setting for another hour.
  10. To serve, transfer the onions to a serving dish, trying to be careful to keep each onion quarter together, garnish with slices of green onion
  11. Serve Warm and ENJOY!

This simple recipe has been added to my growing list of " 52 Simple but Next Level Dishes "!

Kind of an odd title for these posts. But the longer sentence is. Simple recipes that are easy and inexpensive that will take your cooking to the next level. Things like easy pickled items (I always have a jar of Pickled Red Onions for sandwiches in my fridge). Or how about the easiest bread to make in the world. Beer Bread that is tasty on it's own but also makes a wonderful open face pizza style sandwich. With easy to make Tomato Sauce. Or how about Roasting Garlic for a spread on toast points for a unique appetizer. Infusing Oil with Herbs or spices or spicy peppers. Or how about making your own BBQ sauce. Nothing sets you apart as a grill master like setting out a jar of your own specialty BBQ Sauce.

You get the idea. These recipes are very simple, take very little time but will set you apart as a better cook.

Well over 52 recipes actually as I just can't stop. Over 100 in one grilling season (I love to grill!). But not just leat. Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts. even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!

And BTW, if you are not yet part of a group board, drop me an email at [email protected] and request to be added to my group board. FAVORITE FOOD BLOGGERS ! (be sure to include your pinterest ID when you write) Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Sweet and Spicy Sausage with Peppers and Onions

This one-pot Smoked Sausage with Peppers and Onions has just the right balance of sweet and spicy flavors, from a touch of added honey and crushed red pepper. With only four main ingredients, this thirty-minute meal is perfect for a busy weeknight, it&rsquos inexpensive, and the whole family will love it!

The sweetness in this recipe makes it something the kids will love, and luckily, the sugars almost all come from the bell peppers and tomatoes. Just a tablespoon of honey in the whole dish, stirred in at the end, adds a touch more sweetness that helps balance out the acidity of the tomatoes and smokiness of the sausage. And while the kids may not like the added spiciness from the crushed red pepper, you can feel free to omit it to suit your family&rsquos needs (or serve it on the side).

I served this sausage with peppers and onions over cooked basmati rice. It&rsquos delicious on its own, but this recipe creates a super delicious sauce that is best absorbed by something. Rice, quinoa, cauliflower rice&hellip all of these would be delicious with it. And it would also be AMAZING piled onto a sub roll or bread to make a sandwich (great idea for the leftovers, if there are any!).

The beauty of this dish, besides the gorgeous colors from the peppers, tomatoes, and cilantro, is how simple and easy it is to make. Just pile all your peppers, onions, and sausage in a large skillet at once, with a pinch of salt, cooking it in a mixture of canola or olive oil and butter. The oil will help crisp parts up, while the butter will add richness and browned color. The salt will help draw the liquid from the vegetables out to help them brown even more.

And speaking of the browned color- this is important- you&rsquoll want to refrain from stirring this too much. The sugars from the peppers and onions will naturally caramelize, and will develop beautiful, delicious browning on the vegetables and sausage. I cooked this mixture for about 20 minutes, stirring to flip around only about 4 times (every five minutes or so).

After the peppers and onions soften, just add some water to deglaze the pot and scrape up those delicious browned bits (you can use wine or broth if you&rsquore feeling fancy), and add the tomatoes, honey, and red pepper, continuing to cook until the sauce thickens a bit. That&rsquos it! SO EASY.

You can use any kind of smoked sausage you want for this. I used natural turkey kielbasa with no added preservatives, nitrates, or nitrites. Keep in mind: smoked sausage comes fully cooked, which enables you to just throw it in the pan with all the vegetables at once. If you want to use something like Italian sausage, it will work, but since it comes uncooked, you&rsquoll need to cook it through in the pan before adding the vegetables.

If you like smoked sausage and one-pot recipes, try this easy one-pot Mediterranean Turkey Sausage and Rice.

Here&rsquos the recipe for this ridiculously easy Sweet and Spicy Sausage with Peppers and Onions!


  • 1 pound boneless, skinless chicken breast (about 2 large), cut into 1-inch cubes
  • 5 cups peeled and cubed sweet potatoes (about 2 medium)
  • 5 cups diced red bell peppers (about 2 small)
  • 1 large red onion, sliced
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 small lime, cut into 6 wedges

Preheat grill to medium-high. Cut six 12-inch lengths of heavy-duty foil. Coat each piece with cooking spray.

Combine chicken, sweet potatoes, peppers, onion, garlic, salt, chili powder, cumin and oregano in large bowl stir to coat thoroughly. Evenly divide the chicken mixture among the foil sheets (place on the side coated with cooking spray). Gather together the long ends of each foil piece, then fold up its open ends to form a packet.

Cook until the vegetables are tender and lightly charred, turning halfway through, about 20 minutes total. Serve right away (be careful of steam when opening the packets), with lime wedges.


Sweet and Spicy BBQ Sauce Ingredients

  • The Peppers (and Veg). I&rsquom using a couple of medium-sized jalapeno peppers for this homemade barbecue sauce recipe for a nice level of heat. Try it with spicier peppers for some serious heat. I also use onion and garlic for flavor and body.
  • Tomato Sauce. Tomato sauce is key for the sauciness of the bbq sauce. Most recipes call for ketchup, which is totally fine to use, though ketchup usually has a lot of sugar, so be sure to adjust as needed.
  • Apple Cider Vinegar. Apple Cider Vinegar brings the tangy element to the sauce, and is sweeter than white wine vinegar or red wine vinegar.
  • Worcestershire Sauce. This is a great flavor builder and perfect for homemade bbq sauce!
  • The Seasonings. I use cayenne pepper for extra heat and smoked paprika for a touch of smokey flavor, along with ground mustard and a touch of salt and pepper. You can try other seasonings to your preference. Feel free to experiment.
  • The Sweet. Honey and brown sugar are perfect for bringing in not only our sweet element for this bbq sauce, but also a nice touch of flavor. If you feel the sauce is too sweet, use one or the other, or cut back on both of them. Maple syrup is a nice substitution.
  • Bourbon. Bourbon carries oak and caramel flavors that translate wonderfully to the finished bbq sauce. This gives the sauce a distinctive finish.
  • Hot Sauce. Use your favorite! You&rsquoll get even more heat, which is what I love.

RECIPE: WICKED BBQ SAUCE RECIPE

Nothing beats a sweet, spicy, and smoky BBQ Sauce! Check out this easy BBQ sauce recipe, focused on working with layering flavours and starting with an ingredient you all probably have in the cupboard as a base – almighty ketchup! Not a ketchup fan!? No worries, simply swap it out for your base of choice, blended cooked sweet potato, beets, or simply tomato paste. You can make this sauce in a snap this grillin’ season (and beyond) and use it as a marinade, dipping sauce for veggies, tofu, our mushroom steaks, and seitan! This one comes out thick, silky, and damn delicious!

  • Author: Wicked Healthy
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 3 cup s 1 x

Ingredients

  • 1 T olive oil
  • 1/2 Onion, chopped
  • 4 cloves Garlic, chopped
  • 1 small Chilli pepper, (fresno or cayenne are great choices )chopped
  • 1 ½ C Ketchup, low sodium and sugar
  • ¼ C Apple cider vinegar
  • 2 T Brown coconut sugar
  • 2 T Black strap molasses
  • 2 Chipotle in adobo
  • 1 T Sriracha
  • 2 tsp T Smoked Paprika
  • 1 tsp Mustard powder
  • 1 tsp Salt
  • about 1 C of water
  • 1 T vegan butter

Instructions

  1. Heat a pan over medium heat and add oil, swirl to coat the surface.
    Add onion, garlic, and chopped chili in a pan and saute until the garlic and onions start to caramelize.
  2. Lower heat to medium-low and add ketchup, vinegar, sriracha, smoked paprika, chipotle, mustard, brown sugar, molasses, and salt.
  3. Dilute with a little water to evenly distribute flavours, stir to reduce. Simmer for 8-10 minutes, then shut off the heat.
  4. Use an immersion blender to combine the ingredients to create a thick glossy sauce.
  5. Simmer down for a couple of minutes to thicken to your desired consistency. Add the vegan butter for a silky sheen, stir in to melt and combine.
  6. Stores in the fridge for up to a week.

Notes

Check out our Quarantine edition BBQ Grilled Veg Bonanza to try this BBQ sauce recipe out with!


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