Barbecued Vidalia Onions
1 to 2 teaspoons olive oil
4 Vidalia onions cut into quarters
1 (12-ounce) can beer
Salt and ground pepper to taste
½ cup butter
Cayenne pepper to taste
Grease bottom of round aluminum pan with olive oil.
Arrange onions in pan.
Add enough beer to cover onions by ½ inch.
Sprinkle onions with salt and pepper.
Top each onion quarter with pat of butter; sprinkle with cayenne
Place pan on grill rack
Grill, covered with foil, over medium-hot coals for 45 minutes
or until onions are tender.
Pairs Well With
Got this in a e-mail and it sounded different.So i though I would share.