Onions are not often thought of as an eating vegetable. However, when cooked in foil in campfire coals they become soft and sweet and make a great side.
Cooking in the coals takes a little practice but is surprisingly effective. The biggest learning curve is understanding how to prepare the coals, which need hardwood to be created. The onion will cook slowly and evenly, and won’t burn on the outside as some think may happen.
The herb rub and butter offer the main flavoring to this side dish. Feel free to vary the type and quantity of seasoning used. Try a bit of bacon fat instead of butter, or barbecue rub instead of herb seasoning.
Campfire Foil Onions Recipe
- 1 onion
- 2 tablespoons butter
- 1/2 teaspoon herb rub
- Cut off the top and bottom parts of the onion. Peel off the onion skin, keeping the full onion intact. Cut a cross on the top of the onion about a third of the way down. Turn upside down and twist 45 degrees then cut another cross a third of the way down.
- Place the onion on two sheets of foil. Top with the butter and sprinkle with the herb rub.
- Wrap the onion tightly with the first sheet of foil, then repeat again with the second sheet of foil.
- Place the onion in hot coals pulled away from the fire. Leave in the heat until the onion squeezed with tongs is soft, about 45 minutes.
- When cooked, remove from the coals and let cool slightly before opening. Safety: The hot steam in the foil can burn you if opened too soon, so make sure to let it cool for a few minutes and be cautious.
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