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.
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I make these in the oven when I am using it for another dish. I bake them for about an 45 minutes to an hour at what ever tempurature the other dish is cooking at, you can sqeeze them to see if there are tender. I see that you vent the foil, if you don't vent you will not need the ice cube, I also add pepper. If I am baking a chicken recipe I use a chicken bouillon instead of beef. Also make sure you put them in a oven safe dish, in case any of them leak. Another tip is pre- cook the onions a little bit with the seasoning & butter in the microwave in a glass baking dish, then take them out and cover dish with foil and finish cooking them in the oven. - 24 Sep 2010 (Review from Allrecipes US | Canada)
I have been making these "little-goodies" for years on the grill. If you like onion soup, you will love this. Fresh pepper is good on them, no need for salt because of the bouillon cube. - 19 Sep 2010 (Review from Allrecipes US | Canada)
This is actually a Paula Dean recipe and, as is the case with her version (Saturday Night Vidalias), sweet onions like Vidalias or Walla Wallas are the best prepared this way. They can be served as a side dish, family style, or if your onions are smaller, as an individual side. I would definitely omit the ice cubes. Sweet onions produce plenty of their own liquid and, as another reviewer suggested, add fresh cracked pepper. Yum. - 16 Jun 2011 (Review from Allrecipes US | Canada)