Grilled Baby Onions With Cream Basil Recipes

Steps:

• Preheat grill for medium heat.
• Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
• Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.

Steps:

• In a large glass bowl, mix/whisk all the marinade together until well combined (or process in a processor).
• Pour the marinade in a large resealable plastic bag.
• Add in the peeled onions.
• Seal bag and marinade at room temperature for about 1 hour (turning the bag occasionally to coat the onions in marinade).
• Meanwhile soak the wooden skewers in cool water while the onions are marinating.
• Preheat grill to 400°F.
• Remove the onions from marinade and thread about 3-4 onions per skewer (depending on the size of your onions).
• Place the onions on the grill and turn every minute to prevent them from burning (cook the onions for about 5-7 minutes).

Steps:

• Heat olive oil and butter in a large shallow pot, add onions and thyme and toss with the oil.
• Place the lid on top and cook over medium low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium low heat, stirring occasionally for 25 to 30 minutes, until t he onions are caramlized and golden brown. This could take much longer than 30 minutes, if your stove top is on a very low setting. If the onions are cooking too fast, lower the heat. Don't rush the process. It is worth the wait.
• Add the sherry wine vinegar, salt and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste. They should be highly seasoned.

Steps:

• Heat coals or gas grill for direct heat. In large shallow dish, toss asparagus, mushrooms and dressing. Place vegetables in grill basket (grill "wok").
• Cover and grill vegetables over medium heat 8 to 12 minutes, shaking basket or stirring vegetables occasionally, until asparagus is crisp-tender. Sprinkle vegetables with basil and cheese. Cover and grill 3 to 4 minutes longer or until cheese is slightly melted.