These unusual blossoms are the perfect accompaniment to grilled steak. Microwaving the onions for a short time before grilling reduces the overall cooking time with tasty results.
Prepare grill for direct cooking over medium coals. Using Chef's Knife, cut 1/2-inch slice from top of each onion and just enough off root end so onion will stand upright on flat surface; peel. Using Apple Wedger, cut each onion into wedges from top to within 1/2 inch of root end; carefully remove wedger, keeping onion whole.
Cut four 12-inch squares of heavy-duty aluminum foil. Using Chef's Silicone Basting Brush, brush foil lightly with some of the salad dressing; set aside. Place 2 of the onions and water in Large Micro-Cooker®; cover. Microwave on HIGH 3 minutes. Remove onions from micro-cooker using Nylon Spoon, reserving water. Place each onion on square of aluminum foil. Repeat with remaining onions.
Partially shape foil around each onion; do not seal. Brush onions evenly with remaining salad dressing. Bring foil up around onions; twist corners together to seal securely.
Place onions on grid of grill. Grill, uncovered, 15 minutes or until onions are tender. Remove from grill using BBQ Tongs; open foil carefully to allow steam to escape. To serve, remove onions from foil; sprinkle evenly with croutons.
Calories 100, Total Fat 5 g, Saturated Fat 0.5 g, Cholesterol 10 mg, Carbohydrate 13 g, Protein 2 g, Sodium 45 mg, Fiber 2 g
1/2 starch, 1 vegetable, 1 fat (1/2 carb)
A sweet, pale yellow onion such as the Maui, Vidalia and Walla Walla is best for grilling. These special varieties are characteristically mild in flavor and exceedingly juicy. Choose onions that are evenly shaped with dry, papery skins. Avoid onions with soft spots. Always store onions in a cool, dry place.
Use the Food Chopper to coarsely chop the croutons.
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