This recipe transforms humble Vidalia onions into a smoky, sweet delicacy perfect for summer gatherings. By roasting whole onions directly on hot coals, you unlock a deep, caramelized flavor that stovetop cooking simply cannot achieve. The addition of butter and garlic in the center of each onion creates a rich, aromatic sauce that oozes out as the layers soften. The result is tender, melt-in-your-mouth onion flesh with a subtle char and a luxurious buttery finish. While titled “Sauce,” the melted butter and garlic mixture serves as a delicious dip or condiment. This vegetarian dish is an excellent side for grilled meats or a comforting addition to a rustic vegetable platter. Simple ingredients and minimal prep make it an effortless yet impressive addition to your outdoor cooking repertoire.
Sauce
Description
This recipe transforms humble Vidalia onions into a smoky, sweet delicacy perfect for summer gatherings. By roasting whole onions directly on hot coals, you unlock a deep, caramelized flavor that stovetop cooking simply cannot achieve. The addition of butter and garlic in the center of each onion creates a rich, aromatic sauce that oozes out as the layers soften. The result is tender, melt-in-your-mouth onion flesh with a subtle char and a luxurious buttery finish. While titled "Sauce," the melted butter and garlic mixture serves as a delicious dip or condiment. This vegetarian dish is an excellent side for grilled meats or a comforting addition to a rustic vegetable platter. Simple ingredients and minimal prep make it an effortless yet impressive addition to your outdoor cooking repertoire.Ingredients
Directions
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Peel the outer skin from the onions, leaving the root end intact to keep the layers together.
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Cut each onion into quarters, but keep the pieces attached at the root.
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Separate the layers slightly to create space in the center of each onion.
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Place 1 tablespoon of butter and 1 peeled clove of garlic into the center of each onion.
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Wrap each onion tightly in double layers of aluminum foil.
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Place the wrapped onions directly on hot coals in a grill or fire pit.
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Cook for 30 to 40 minutes, turning occasionally, until the onions are very tender when pierced with a fork.
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Carefully remove from coals and unwrap the foil, allowing steam to escape.
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Season the softened onions with salt and pepper to taste before serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 132.0kcal
- % Daily Value *
- Total Fat 12.2g19%
- Saturated Fat 7.7g39%
- Cholesterol 32.2mg11%
- Sodium 99.0mg5%
- Total Carbohydrate 5.7g2%
- Dietary Fiber 0.9g4%
- Sugars 2.1g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve the melted butter and garlic mixture as a dip for bread or as a sauce over grilled meats.
Variation: Add a pinch of cumin or coriander powder to the butter for an enhanced Indian-style flavor profile.
Safety: Use tongs to handle hot foil-wrapped onions. Be cautious of steam when unwrapping.
Substitution: If charcoal coals are not available, you can roast these in an oven at 400&# 194;°F (200ðC) for 45-50 minutes.
Storage: Store leftover roasted onions in an airtight container in the refrigerator for up to 3 days.
