About this recipe:A great side dish to make if the barbecue is all-fired up. Spanish onions are stuffed with sugar, beef stock and butter, then grilled on a barbecue in a foil parcel.
6 whole Spanish onions
6 tablespoons caster sugar
6 cubes beef stock
6 ice cubes (optional)
90g butter, divided
6 (30x30cm) squares foil
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Method Prep:30min › Cook:20min › Ready in:50min
Preheat barbecue for medium heat.
Peel brown outer layers from the onions. Using a sharp knife, cut a cone-shaped core from the top of the onion, about 2/3 of the way into the onion. The core should be about 3.75cm wide at the top. Sprinkle each onion hollow with 1 tablespoon sugar, then insert 1 stock cube, then 1 ice cube (for more moisture, if desired). Top with 15g butter. Wrap the filled onion in foil, leaving a small vent at the top.
Set the foil-wrapped onions on the preheated barbecue vent-sides up and grill until onions are tender, 20 to 30 minutes.