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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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In Bastrop, Louisiana, Johnnie McLeod grills this buttery herb-flavored side dish alongside the main course. It's good when served with almost any type of grilled meat, Johnnie explains. Ingredients:
1 large sweet onion (14 ounces) |
1 tablespoon minced fresh thyme or oregano |
2 teaspoons minced fresh rosemary |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon butter, melted |
Directions:
1. With a sharp knife, slice 1/2 in. off the top of the onion; peel onion. Cut into 12-16 wedges to within 1/2 in. of root end.
2. Place onion on a double thickness of heavy-duty foil (about 12 in. square). Open wedges slightly; sprinkle with thyme, rosemary, salt and pepper. Drizzle with butter. Fold foil around onion and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until tender. Yield: 4 servings.
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