Last weekend, Jake went with my dad and his dad up to the PGA Championship in Rochester while Lily and I stayed home to have a girls’ weekend. So, I did what any decent mother would do while left alone with an almost-3-year-old: anything she wanted. We had a pizza party and frozen yogurt. We went to multiple playgrounds and the library. We watched Little Einsteins and Mickey Mouse. We even had one of her boyfriends over to play. (Yes, she has more than one. Lord help me.) She spent the weekend as a spoiled princess. I was willing to go to great lengths to keep her from throwing one of those toddler tantrums that make the neighbors knock on the door. But, more importantly, I just wanted it to be a fun time for both of us (I certainly wasn’t complaining about the froyo). And fun we had. Both Lily and I avoided having a meltdown and we made some fabulous memories. But I think we were both ready to see Jake first thing Monday morning.
So, needless to say, not much cooking happened in those couple of days. And that’s ok because it gives me the chance to share these onions that have been sitting in the back of my mind for a few weeks now. I like to cook up veggie burgers on the grill or stove and while I enjoy them as they are, I’m always on the lookout for different ways to spruce them up. This recipe is perfectly easy (you throw the foil packet right on the grill or in the oven) and is a great topping for all kinds of food. I would eat these onions with anything from hot sandwiches to mashed potatoes. Definitely give them a try and let me know about any different variations you try!
2 Tbsp BBQ sauce
2 Tbsp vegetarian Worcestershire sauce
1 tsp honey or brown sugar
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
A couple dashes of hot sauce
Either preheat a grill or preheat the oven to about 350 degrees. Lay about 1.5 feet of aluminum foil on a flat surface.
Roughly chop the onion and lay it in the middle of the foil. In a small bowl mix all of the other ingredients. Pour the mixture over the onions and fold up the sides of the foil, pinching them together until the pouch has an airtight seal.
Put the pouch on the top rack of the grill or in the oven for about 20-30 minutes. Open and serve.
Source: L+K Original