This is a great campfire/cookout side dish!
You Will Need
- large yellow or Vidalia onions, peeled, leave root end intact
- packaged “Cajun” seasoning OR
- chili powder, ground black pepper, ground dried thyme, garlic powder
- extra-virgin olive oil
- Peel the onions, remove stem end, leave most of root end in place for stability
- Cut almost down to root, radially, into about eighths (think “healthy bloomin’ onion”)
- Wrap that bad boy in 2 layers of foil, – big squares
- Drizzle with a good shot of olive oil. Sprinkle top with your ‘Cajun’ mix and wrap tightly to seal the foil.
You can bake these in the oven at about 400° for about 30 minutes – until soft. They are MUCH better if you put them in the embers of a campfire for about an hour – let the onions gets soft.
Be careful opening the foil packages. The onions are delicious, but the juice/oil/seasoning liquid at the bottom of the foil package is one of the most magnificent things you have ever dipped a piece of bread, or a grilled shrimp (or just about anything else) into. The Louisiana guy who taught me the recipe used butter. Yep, that works too.