As I was wandering the internet, searching for the recipe using large numbers of onions, I found a BBQ slow roasted onion recipe that I tried yesterday.
The BBQ sauce smelled heavenly as it simmered, and the onions were/are great. I made a full pan of them, so there are remainders.
NB- it was raining, so rather than try grilling these in the rain, I baked the onions in a foil pan, covered, at 425 degrees for about 1 1/4 hours, then uncovered, sauced and bkaed for another 10 minutes. I'm thinking the rest of the sauce would be good on pork or chicken.
BBQ Slow-Roasted Vidalia® Onion
Ingredients
7 Vidalia® Onions, peeled, but left whole
3 cups tomato puree
1/2 cup pineapple Juice
1/2 cup orange juice
Juice of 1 lemon, rind reserved
Juice of 1 lime, rind reserved
1/4 cup whole cloves
1/2 cup cumin seed
6 dried chipotle chiles
2 dried guajillo chiles
2 dried ancho chiles
2 cups cider vinegar
Instructions
Preheat grill to HIGH.
Wrap each onion in foil and place onto slow part of grill. Cook for at least one hour or until tender when pierced with a knife or skewer. Set aside.
To make BBQ sauce, combine tomato puree, pineapple juice, orange juice, lemon juice and rind, lime juice and rind, whole cloves, whole cumin seed, dried chilies and vinegar in a medium saucepan. Simmer over low heat for 1 or 2 hours. Press through a food mill or wire mesh strainer. Salt to taste.
Carefully remove foil from onions and slather the BBQ over the onions. Grill until the sauce begins to caramelize, 1 to 2 minutes.
Makes approximately 1 quart of sauce. Left over sauce can be stored one month in refrigerator.
Note: At the restaurant, Chef Tuohy serves these over good quality, stone-ground grits such as Anson Mills.
Contributed by Chef/Owner Michael Tuohy, Woodfire Grill, Atlanta, GA
http://www.vidaliaonion.org/bbq-slow-roasted-vidalia-onion.aspx
The BBQ sauce smelled heavenly as it simmered, and the onions were/are great. I made a full pan of them, so there are remainders.
NB- it was raining, so rather than try grilling these in the rain, I baked the onions in a foil pan, covered, at 425 degrees for about 1 1/4 hours, then uncovered, sauced and bkaed for another 10 minutes. I'm thinking the rest of the sauce would be good on pork or chicken.
BBQ Slow-Roasted Vidalia® Onion
Ingredients
7 Vidalia® Onions, peeled, but left whole
3 cups tomato puree
1/2 cup pineapple Juice
1/2 cup orange juice
Juice of 1 lemon, rind reserved
Juice of 1 lime, rind reserved
1/4 cup whole cloves
1/2 cup cumin seed
6 dried chipotle chiles
2 dried guajillo chiles
2 dried ancho chiles
2 cups cider vinegar
Instructions
Preheat grill to HIGH.
Wrap each onion in foil and place onto slow part of grill. Cook for at least one hour or until tender when pierced with a knife or skewer. Set aside.
To make BBQ sauce, combine tomato puree, pineapple juice, orange juice, lemon juice and rind, lime juice and rind, whole cloves, whole cumin seed, dried chilies and vinegar in a medium saucepan. Simmer over low heat for 1 or 2 hours. Press through a food mill or wire mesh strainer. Salt to taste.
Carefully remove foil from onions and slather the BBQ over the onions. Grill until the sauce begins to caramelize, 1 to 2 minutes.
Makes approximately 1 quart of sauce. Left over sauce can be stored one month in refrigerator.
Note: At the restaurant, Chef Tuohy serves these over good quality, stone-ground grits such as Anson Mills.
Contributed by Chef/Owner Michael Tuohy, Woodfire Grill, Atlanta, GA
http://www.vidaliaonion.org/bbq-slow-roasted-vidalia-onion.aspx