Grilled French Onion Soup

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Oh yes. You MUST make these! Trust me. TRUST. ME.

These are heaven in a foil wrapped package. Heaven. In Foil.

So easy. SOOOOOOO….SO EASY!

Summer is upon us. Get your grill heated up and get going on these nummy babies!

Trim, core and peel a sweet onion. Slice it like shown. Stuff that sulfur smelling root with: 1 tbsp of unsalted butter (MUST BE UNSALTED…or you will swell up like a balloon); 1 tsp BEEF bouillon (honestly, I like Better than Bouillon, but any brand will do) and then wrap that baby up. Heavy duty foil please, and tightly wrapped, no juices leaking….

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Now, put that package of UFO communicating awesomeness on your grill. I use the gas grill. At 20-25 minutes you might have to move it up onto the rack, but maybe not. On a charcoal grill, maybe move it to the side, away from the heat. At about 40-45 mins start with the ‘test’. If your tongs can squeeze it gently, and it gives easily…its likely done. Sizzling is a good sound too. Sizzling means caramelization…unless it’s too hot, then you have burnt. Browning is good, burnt, not so great. Be smart. Watch your grill.

When done, have a bowl ready to tip all this goodness into. This is deliciousness beyond compare. French onion soup? Oh heck no. That is child play. This screams ONIONY GOODNESS like you can’t imagine. Oh, trust me on this one. This is the best main/side dish you’ll ever love. And it’s all on the grill. No muss, no fuss. Easy Peasy.

Summer is here. Go on, give it a try. It won’t disappoint.

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‘Grilled’ Onion Soup

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'Grilled' Onion Soup

This is one of my summertime favorites, because in the heat of the summer the last thing I want to do is turn my oven on. In the winter, it is a nice side benefit to have its’ warmth to heat the house. In the summertime, not so much!

We finally had a break in the never-ending snow blizzards and received our first taste of spring this weekend, so I was inspired to break out one of my favorite summertime side dishes. Grilled onion soup!

I’ve made these for so long, I can’t remember where I picked up the idea. I think it was Paula Deen. All I know is that they are easy, gluten free, and tasty. Here is what you do:

*Cut the top off a sweet onion (leave the root end intact) and carefully peel away the outer paper layer.
*Using a melon baller or a sharp spoon, core out a small opening in the center.
*Using your knife, slice down (but all the way through) to create petals. I usually do 4 cuts resulting in 8 leaves. (see photo)
*Stuff a beef boullion cube (I used Better than Boullion; 1 tsp) and about 1 tbsp of unsalted butter in the well you created in the center. (at this point you can grind some pepper on the onion)
*Wrap in tin foil, sealing tightly. Use a heavy duty tin foil, or a double layer of regular weight. You want to not have any juices leak.
*Place on the middle or top rack of your grill, over medium heat. If you don’t have a rack, you can place on the grates. Placing on the upper grate allows you to walk away and leave unattended until done. If placing directly on the grill, be sure to keep an eye out for burning…use an indirect heat or the lowest setting possible.
*Cook for approximately 40-55 mins, depending upon the size of the onion. The onion should give very easily when squeezed with tongs.

I usually do these first and then let sit while I grill the rest of my food. They will stay nice and hot if left in their foil and covered with a tea towel for at least a 1/2hr. (At least they do for me)

When serving, carefully open your foil from the top. Pour the juices in your crock or bowl and place the onion in the middle.

I hope you enjoy this as much as my family does. It tastes just like french onion soup, only there is no standing over a hot stove worry about burning onions.

(amount of ‘broth’ will vary depending upon the juiciness of the onion)