Pigs On The Wing BBQ
Master Chef
Going to try these today.
Barbecued Onion Wrap-ups
1 large vidalia onion
1 beef bouillion cube
1 cup grated parmesan cheese
2 tablespoons butter
1/8 teaspoon onion powder
1 clove garlic
Remove the top and skins of the onion. Core out the center
of the onion with an apple corer, leaving a small portion
at the bottom so as to not cut completely through.
Insert one bouillion cube and one large peeled garlic clove
into the center of the onion.
Slice through the center towards the outer edges about an
inch without slicing through. Insert slices of butter between cuts saving some for the center to place on the top of the bouillion cube.
Sprinkle with onion powder.
Wrap the onion tightly in heavy duty silver foil and place on the gas grill or directly on the coals of your charcoal briquets. Leave to cook about 60 minutes or until onion is tender and well cooked.
Sprinkle with parmesan cheese and serve with crusty french
bread or bruschetta.
Prepare one onion for each serving required.
Barbecued Onion Wrap-ups
1 large vidalia onion
1 beef bouillion cube
1 cup grated parmesan cheese
2 tablespoons butter
1/8 teaspoon onion powder
1 clove garlic
Remove the top and skins of the onion. Core out the center
of the onion with an apple corer, leaving a small portion
at the bottom so as to not cut completely through.
Insert one bouillion cube and one large peeled garlic clove
into the center of the onion.
Slice through the center towards the outer edges about an
inch without slicing through. Insert slices of butter between cuts saving some for the center to place on the top of the bouillion cube.
Sprinkle with onion powder.
Wrap the onion tightly in heavy duty silver foil and place on the gas grill or directly on the coals of your charcoal briquets. Leave to cook about 60 minutes or until onion is tender and well cooked.
Sprinkle with parmesan cheese and serve with crusty french
bread or bruschetta.
Prepare one onion for each serving required.
