*See Kitchen Notes
In the center of a sheet of aluminum foil or parchment make 3 layers of onions by starting with a few pieces of fennel fronds. Top with a layer of onion, then a few fronds and a dusting of sea salt, another layer of onion, fronds, and a little more sea salt. One more layer of onion topped with more fronds and a touch more salt. Drizzle with olive oil.
Place on a hot grill, hot griddle, or hot skillet*. Cook for 5 minutes, turn and cook another 5 minutes.
Onions - The type of onion can change the flavor so experiment. We like sweet onions and red onions, but any type of onion works.
To double or even quadruple this recipe is easy. Just make a wider stack but keep the number of onion layers limited to 3 so all of the onions cook evenly.
Herbs - that can be used in place of fennel fronds.
Cooking on the grill – We usually make these onions when we grill ribeye or T-bone steaks. We place the onion package on the grill next to the steaks using the same cook time as the steaks. When we turn the steaks, we turn the onions. There is some flexibility in cook time so regardless of whether you’re going for medium rare or medium, just cook the onions the same as the steaks. If you’re going for well-done on your steaks, then the onions will be well-done as well, so you might take them off the grill a couple minutes earlier.
Cooking on the stovetop – Prepare as instructed and place on a hot, heavy griddle or skillet over medium heat. Top with a domed lid to concentrate the heat around the “onion package”. Reduce the heat to medium-low and cook 5 minutes per side.
Recipe author: MJ of MJ's Kitchen