Sweet onions on the BBQ

Sweet onions on the BBQ


21 people made this

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.


Serves: 6 

  • 6 whole Spanish onions
  • 6 tablespoons caster sugar
  • 6 cubes beef stock
  • 6 ice cubes (optional)
  • 90g butter, divided
  • 6 (30x30cm) squares foil

Prep:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Preheat barbecue for medium heat.
  2. 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.
  3. Set the foil-wrapped onions on the preheated barbecue vent-sides up and grill until onions are tender, 20 to 30 minutes.

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