The Perfect Grilled Onion

I hope everyone had a fantastic Memorial Day! We had incredible weather in Chicago for the holiday. I went on a bike ride, met up with some friends at the beach, and had everyone over later for a cookout by the pool! Lately, Will and I have been obsessed with making onions on the grill. You can put these grilled onions on a hotdog, bratwurst, burger, or just eat them plain (they are that good!).


Here’s what you do:

The Perfect Grilled Onion

vegetarian, gluten-free, grain-free, soy-free, dairy-free, peanut-free, tree nut-free, seed-free, sugar-free, shellfish-oil, fish-free, bean & legume-free


  • 1 large yellow onion
  • 1 small pat of butter
  • 1 bullion cube (any kind will work)
  • Aluminum foil

Peel the onion and cut the ends off. Using a small knife, carefully cut a medium-sized hole in the top of the onion. Stuff the butter and bullion cube into the hole. Double wrap the entire onion in aluminum foil. Grill the onion for about 45 minutes (or however long the rest of your food takes to cook). The longer the better. If using a charcoal grill you can toss the onion right on the coals and retrieve it at the end of your cooking session. If using a gas grill, place the onion on the hottest part of the grill and leave it to cook.


Unwrap onion and chop into pieces for you and your guests to enjoy! If you want the onions more browned, you can caramelize them in a frying pan after you’ve grilled it (this makes them taste just like the grilled onions at the ballpark!).

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