Whiskey Marinated Onion

Begin by carefully removing the outer skin from the onion. You want the whole onion, so no need to slice it in half like you normally would. With your knife, remove the inner core of the onion. Work your knife around the bottom core and about three rings of the onion, working your way down, being careful not to go all of the way through. Remove the core and reserve it for later use.

Preheat your grill for indirect heating, to medium heat.

Set the onion (cored side up) on enough aluminum foil to completely cover and seal the onion. Next, add the butter into the hole, add the whiskey into the hole, and season with salt and pepper. Wrap the onion with the foil. Feel free to cover it with another piece of aluminum foil over that.

Place the onion on your preheated grill over indirect heat and cook for about 35 minutes.

When you are ready to serve, remove the onion from the grill and carefully remove the foil. Key word, careful. Place on your serving plate, and cut into it. Slice it in quarters and eat all of the petals.

The end result is an onion like no other. It has this great sweetness with a hint of salt that is perfectly balanced with the whiskey. So regardless if my dad was burning chicken, he definitely made up for it with his booze soaked onions.

Give these a shot the next time you have the grill going, and heck, if you don’t have whiskey, or brandy, try rum, or any other type of booze. Hope you enjoy.