Grilled shrimp. A tin foil tent, basket, tray, or skewer inserted through the onion will all work well. How to Safely Remove Grilled Potatoes, Onion and Peppers in Foil off the Grill or Campfire. Grilled peppers and onions often make an appearance on our patio in the summer months! You can also bake in the oven at 350 degrees F for 1 hour. A good rule is to assume every two-and-a-half raw onions will produce about one cup of caramelized onions. Because of the immense water loss (via steam), one onion will not yield much once caramelized. But if we’re entertaining, here are some meals we might pair it with: Grilled salmon. Barring circular slices of onion, it's easiest to grill onions with some sort of device to make sure all sides get cooked and that they don't fall through the grates. Cut almost through each onion forming 8 wedges. Peel onions. Choose between tin foil, baskets, trays, or skewers. It also turns the onions a brown color, throughout, and yields a jam-like consistency. Often it’s as part of a random assortment of grilled items. Put the foil-wrapped onions on the grill and cook for 1 hour, or until the onions are tender when pierced with the tip of a knife. Stir together the melted butter, mustard and hot sauce. Foil can be a bit tricky in the fact that it may not feel hot to the touch immediately, but trust me…it is … Drizzle over onions. Seal each onion in the foil packet using a double fold leaving head space for steam to build. Try Perfect Grilled Salmon or Easy Cedar Plank Salmon. I also made add that it is important to remember safety as well when removing this foil packet recipe off the grill. Place each onion in a 24x18 inch piece of foil. Sprinkle with brown sugar. The flavor will be richer and deeper than a grilled onion.