Grilled Onion Blossoms Foil Wrapped
Elevate your grilling game with these Grilled Onion Blossoms Foil Wrapped, a show-stopping side dish that's as flavorful as it is visually stunning. Made with large, sweet onions like Vidalia or Walla Walla, these "blossoms" are sliced into petal-like shapes and generously drizzled with a rich seasoning mix of olive oil, melted butter, garlic, smoked paprika, and thyme. Wrapped snugly in foil, they steam and caramelize on the grill to create tender, melt-in-your-mouth layers infused with smoky, savory flavor. For an extra touch of indulgence, sprinkle grated Parmesan on top before grilling and finish with a sprinkle of fresh parsley for garnish. Perfect for BBQs, picnics, or a cozy backyard dinner, this easy recipe brings a gourmet flair to your summer grilling menu.
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Recipe Information
Ingredients
- 4 pieces large sweet onions (such as Vidalia or Walla Walla)
- 4 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons grated Parmesan cheese (optional)
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
Preheat your grill to medium heat, approximately 375–400°F (190–200°C).
Peel the onions, keeping the root end intact to hold the layers together.
Place each onion on a cutting board. Starting from the top center, cut through the onion down toward the root, stopping about 1/4 inch above the root to avoid cutting all the way through. Make 4-6 equally spaced cuts around the onion to create 'petals.' Carefully spread the layers to create a blossom effect.
Combine olive oil, melted butter, garlic powder, smoked paprika, dried thyme, salt, and black pepper in a small bowl. Mix well to create a seasoning drizzle.
Place each onion on its own square of aluminum foil, large enough to fully wrap the onion.
Drizzle the seasoning mixture evenly over the onions, making sure the mixture gets between the onion layers. Sprinkle Parmesan cheese on top if desired.
Wrap each onion tightly in the aluminum foil, ensuring no openings so the onions steam and remain moist while grilling.
Place the foil-wrapped onions on the preheated grill over indirect heat. Close the lid and cook for 35–40 minutes, or until the onions are tender when pierced with a fork.
Carefully remove the foil-wrapped onions from the grill using tongs. Allow them to rest for 5 minutes before unwrapping, as they will be hot and release steam.
Transfer the grilled onion blossoms to a serving plate, garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.5 g | 142% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 2720 mg | 118% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 48.4 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
