Steps:
- Place each onion half, cut side up on square of heavy duty aluminum foil Dot each with butter, sprinkly with cheese, salt and pepper, Wrap onions tightly in foil Grill 20-30 min until tender
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apple 6
a_688@hotmail.comI will definitely be making this dish again
Prince Gaming
prince68@gmail.comThis dish is perfect for a light lunch or a quick weeknight meal
Beauty Mensah
m@aol.comI'm so glad I found this recipe!
Lee Priest
priest-l@aol.comI was hesitant to try this at first, not being a fan of onions, but I'm so glad I did! The sweet onions and the Parmesean cheese are a match made in heaven. And the addition of fresh parsley adds a nice pop of color and a bright, zesty fragrance
Eliana Gomez
e_gomez11@gmail.comThe recipe was easy to follow and the step-by-step instructions were clear and concise. The dish turned out great and my family loved it!
Holly Purcell
p@gmail.comThe addition of red wine vinegar is a nice touch that I didn't see coming, and it did wonder working in balancing the sweetness of the onions and the saltiness of the cheese. Definitely worth a try!
Lydia Matovu
matovu_lydia@yahoo.comI love trying out different types of cheese in this dish, and I must say, the Parmesean cheese really does work wonders! The red wine vinegar also adds a yummy tang that I didn't expect. Will definitely try this again!
The Help
the12@yahoo.comI've made this dish a few times and it's always a hit! The Parmesean cheese adds a nice salty tang, and the sweet onions add a layer of sweetness that balances the dish perfectly. It'm a fan!
Md Saiful Isalm
s_md@gmail.comI'm so glad I tried this recipe! The combination of the sweet onions, Parmesean cheese, and the tang from the red wine vinegar was an absolute treat. I'll definitely be making this again soon!
Jessica Hager
jessica70@gmail.comThe aroma of sweet onions and the salty tang of the Parmesean cheese come together to create a delightful combination of flavors. The addition of red wine vinegar and fresh parsley adds a layer of tang that perfectly balances the richness of the dish