Rob fixed these for our supper Friday night, but it wasn't the first time I've eaten them. I don't know why they tasted extra special, but they did. It's gotta be that cooked-outdoors phenomenon!
Grab some big, juicy, sweet onions...I love those Georgia Vidalias that are so good here in the South. Cut the tops off and peel them. Slice off just enough of the bottom so that they sit flatly, but don't fall apart. Cut them into wedges, but don't go all the way through.
Place each onion on a big ole square of aluminum foil. Here's Rob's secret ingredient...Old Bay Seasoning. Sprinkle each onion liberally with the spice and then top with a pat of butter. Wrap the onion and place it on the grill for about 45 minutes.
I baked some in the oven last evening and set the temperature at 450 degrees. Maybe Rob will jump in here and tell us how hot his grill was.
Add this recipe to your camping menu one evening and give Chef Rob the camping kudos!!
Have a good one...see ya tomorrow!