Recipe Guide

01 Fill a chimney starter to the rim with charcoal and burn the charcoal
until it is lightly covered with ash. Spread the charcoal in a tightly
packed, single layer across one-half of the charcoal grate. Let the coals
burn down to medium heat (350° to 450°F). Leave all the vents open.
02 With the onions still in their skins, place them on the charcoal grate
against the charcoal. Close the lid and cook the onions until very tender,
1 to 1½ hours. Occasionally swap the positions of the onions for even
cooking and turn the blackened skins away from the charcoal. When very
tender, the onions will be blackened in spots all over and a knife blade
will slide in and out of each onion like it is a ripe peach. Some onions
may take longer than others.
03 Remove the onions from the grill and let cool completely. Carefully
remove the skin from each onion, being careful to leave the root ends
intact so they hold the layers of the onions together. Cut each onion
lengthwise through the stem and root ends.
04 At this point, to finish cooking the onions, you will need to add more
charcoal to the fire to return it to medium heat (350° to 450°F) .
05 When the fire is ready, put the cooking grate in place. In a large
disposable foil pan over direct heat, melt the butter. Carefully add the
onions in a single layer and season with the salt and pepper. Using tongs,
turn the onions in the butter to coat them.
06 Slide the pan over indirect heat and cook, with the lid closed, until the
onions are very tender and just beginning to brown, 10 to 15 minutes,
carefully turning the onions once or twice. If desired, to keep the onions
warm, cover the pan with foil and let the onions continue to cook over
indirect heat for as long as 30 minutes. Wearing insulated barbecue
mitts or gloves, remove the pan from the grill. Splash the vinegar and
sprinkle the parsley over the onions. Serve warm.
INSTRUCTIONSINGREDIENTS
©2022 Weber Inc. Recipe by Jamie Purviance. Used with permission
6 medium yellow onions (skin on), 8 to 10 ounces
each, about the size of a tennis ball
¼ cup (½ stick) unsalted butter
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon sherry vinegar
1 tablespoon minced fresh Italian parsley
SPECIAL EQUIPMENT
charcoal grill
large disposable foil pan
Melted Onions
PEOPLE: SERVES 4 TO 6
PREP TIME: 10 MINS
GRILLING TIME: 1:15 TO 1:45 H