Blue Cheese Vidalia Onions
- Servings: 8
Onions star in this grill-season specialty that mixes grilled onions with a cream cheese sauce. Wrapping the sweet onions in an aluminum foil packet is an easy way to cook on the grill. Here the onion steams inside its aluminum foil packet on the grill. No worries about losing any onion pieces between the grates of the grill. When everything is ready, just unfold or cut open the packet and remove onion to pile on burgers or steaks. Then toss the packet and serve dinner. It's that easy.
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- 2 large Vidalia onions or other sweet onions, cut into 1/2-inch slices
- 1 tablespoon butter
- 4 ounces blue cheese, crumbled (1 cup)
- 1/2 of an 8-ounce package cream cheese, cut up
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried dill weed
- Grilled burgers topped with bacon or grilled steaks
- Aluminum foil
Fold a 36x18-inch piece of aluminum foil in half to make an 18-inch square. Place onion slices in center of foil. Dot with butter. Bring up opposite edges of the foil; seal with a double fold. Seal remaining edges with double folds to completely enclose the onions, leaving space for steam to build.
For a charcoal grill, place the aluminum foil packet with onion slices on rack of covered grill directly over medium coals. Grill for 25 to 30 minutes or until onions are just tender; turn packet once or twice during cooking. (For a gas grill, preheat grill. Reduce heat to medium. Grill as above.)
In a large bowl combine crumbled blue cheese, cream cheese, Worcestershire sauce, pepper, and dillweed. Use a slotted spoon to add onions to the cheese mixture; toss to coat. Serve on grilled burgers topped with bacon, or with grilled steaks. Makes 8 servings.
Used with permission. © Meredith Corporation. http://www.meredith.com. All rights reserved.
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