ONION BLOSSOMS

Preparation

Baking Directions:

Sweet onions, such as Vidalia and Walla Walla, are mellow enough to eat raw, but they move into the fast lane when “baked” on the grill with butter, mustard, and little hot sauce.

They’re especially good with grilled steak or burgers.

Peel onions; cut almost through each onion, forming 8 wedges.

Fold four 24X18-inch pieces of heavy foil in half crosswise; trim into 12-inch squares.

Place each onion in center of foil square.

In a small bowl stir together the margarine or butter, mustard, and hot pepper sauce.

Drizzle mixture over onions.

Sprinkle with brown sugar.

Bring up opposite edges of foil and seal with a double fold.

Fold remaining edges together to completely enclose onions, leaving space for steam to build.

For a charcoal grill, arrange medium-hot coals around a drip pan.

Test for medium heat above the pan.

Place onion packets on grill rack over drip pan.

Cover and grill about 25 minutes or until onions are nearly tender.

Make a 2-inch opening in the top of each packet.

Cover and grill about 10 minutes more or until the onions are lightly browned.

[For a gas grill, preheat grill.

Reduce heat to medium.

Adjust for indirect cooking (see page 10).

Grill as above.

] Remove onion blossoms from foil packets; sprinkle with pepper.

Makes 4 side-dish servings.

Nutrition Facts per serving: 83 calories, 3 g total fat (1 g saturated fat), 0 mg cholesterol, 70 mg sodium, 13 g carbohydrate, 2 g fiber, 1 g protein.

Daily Values: 3% vit.

A, 8% vit.

C, 2% calcium, 2% iron.

Serving Directions:

Prep: 15 minutes Grill: 35 minutes