Texas Sweets on the Grill

Boy did I get excited when I went to the farm this weekend and saw the crate of green “tentacles” out of the corner of my eye as I drove past the farm stand.  This could only mean one thing – the Texas Sweet Onions were making their debut for the season.  Over the years I have managed to reside in a few places where sweet onions were a staple of local produce – Walla Walla, Washington and Lahaina, Maui – and the first time I ever had a Kula (Maui) onion I pulled it right from the ground and ate it raw there in the field!

Texas Sweet OnionsThis recipe is super easy and can compliment so many things; grilled chicken, steak, sausages, fish or atop a salad or baked potato. You can also try adding some minced garlic or sriracha sauce to the butter mixture.  Get creative!

1 bunch of Underwood’s Texas Sweet Onions
1/2 stick of melted butter
2 tsp. Worcestershire sauce
2 T brown sugar
sea salt, fresh ground pepper

Trim off the tops of the onions down far enough that you can see the tops of the layers.  Cut the tops up and save for sauteing with other vegetables or use them like you would a green onion.

Snip off the roots at the end of the onion, but don’t compromise the bottom of the onion – it needs to stay sealed so that the butter won’t leak out the bottom.

Remove the outer skin and any layers that look dry.  With a sharp paring knife, carefully carve out the center of the onion making a 3/4″ – 1″ core.

Place each cored onion on a double thick square of tin foil.  Fill each core with the melted butter/worcestershire sauce mixture, brush on any remaining butter on the outside and then sprinkle each with 1/2 T brown sugar and salt/pepper to taste and seal it up by twisting the foil at the top.

Place the foil wrapped onions on your grill, either using indirect heat on the upper rack, or over low, direct heat.  Grill for an hour, or until tender.  You can also roast them in the oven at 375 for an hour, I recommend putting them in a baking pan in case the juices start to leak from the foil.

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