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Chef Tom Fraker
1 (1 lb.) package Melissa's Boiler Onions
3 sprigs fresh thyme
1 tablespoon extra virgin olive oil
Kosher salt & freshly ground pepper, to taste
Prepare a hot grill on 1/2 of the BBQ.
Trim the stem end from the onions. Place the onions in a microwave-safe bowl and cover them with water.
Cover the bowl with plastic wrap and place in the microwave. Heat on high for 2 minutes. Remove from the microwave and uncover.
With a paring knife, cut the root end 3/4 of the way through and then peel towards the stem end. Peel the rest of the onion with your hands. Continue for the remaining onions. Cut the onions in half.
Make a pouch with the foil, leaving the top open. Place the onions, olive oil, thyme and salt and pepper in the pouch. Pull up the sides of the foil and fold them together to seal the pouch. Place the pouch on the grill opposite of the heat.
Grill for 30-45 minutes or until cooked through and tender.