Herb Buttered Grilled Onion Bloom Foil Packet
Elevate your grilling game with this Herb Buttered Grilled Onion Bloom Foil Packet recipe—a show-stopping side dish that's as flavorful as it is visually stunning. Sweet Vidalia onions are transformed into tender, caramelized blooms by cutting them into petal-like shapes and infusing them with a rich herb butter blend made with fresh parsley, thyme, garlic, and a touch of olive oil. Wrapped tightly in aluminum foil, these onion blooms steam-grill to perfection, absorbing all the buttery, garlicky goodness. With just 15 minutes of prep time and no messy cleanup, this recipe is ideal for summer barbecues, cookouts, or even a quick weeknight dinner. Serve them straight from the foil for a rustic presentation or garnish with fresh herbs to impress your guests. Perfect for steak nights, grilled meats, or a vegetarian centerpiece, this recipe brings bold flavors and delightful textures to your table!
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Recipe Information
Ingredients
- 4 pieces large sweet onion (such as Vidalia)
- 8 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons fresh thyme leaves
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 sheets aluminum foil
Instructions
Preheat your grill to medium-high heat (about 375–400°F).
Prepare the onions by peeling off the outer skin and trimming the root slightly, ensuring the base stays intact so the onion holds together.
Carefully slice each onion into a bloom shape by cutting it into quarters or sixteenths (depending on the size), stopping about 1/2 inch from the base so the slices remain attached at the bottom.
In a small bowl, mix together the unsalted butter, chopped parsley, thyme leaves, minced garlic, salt, and black pepper to create an herb butter mixture.
Place each prepared onion on a sheet of aluminum foil. Gently spread apart the layers of the onion and drizzle with olive oil, ensuring it coats the inner petals.
Add about 2 tablespoons of the herb butter mixture into the onion layers, distributing the flavor evenly. Reserve a small amount of the herb butter to top the onions after cooking if desired.
Wrap each onion tightly with the foil, creating a sealed packet to steam the onion as it cooks.
Place the foil packets on the grill grates. Close the grill lid and cook for 35–40 minutes, or until the onions are tender and caramelized.
Remove the foil packets from the grill and carefully open them, allowing the steam to escape. Serve the onion blooms immediately, garnished with additional fresh parsley if desired.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 495 mg | 22% | |
| Total Carbohydrate | 15.4 g | 6% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.1 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 272 mg | 6% | |
*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.
