Arrange the onions in a square baking dish or a rimmed sheet pan. Place a thin pat of butter on each onion. Vidalias from Georgia are great onions for the grill, and few Walla Wallas will work wonderfully too. Omit the salt and pepper and insert 1 beef or chicken bouillon cube (or equivalent granules) and a small peeled garlic clove in the center of each cored-out onion. You’ll find people congregate around this dip because it’s just that good: loaded with caramelized onions that were simmered in red wine and cool sour cream. Prepare a simple herb butter for the onions. In a large skillet over medium heat, melt butter; stir in brown sugar, lemon juice and pepper. Combine 4 tablespoons of softened butter with a few tablespoons of fresh chopped herbs (such as chives, parsley, and tarragon) and a dash of garlic. This recipe for grilled whole onions makes a tasty side dish that can be prepared for grilling in minutes, and cooked to a velvety texture as the main course finishes. Cook and stir until sugar is dissolved, 1-2 minutes. It’s perfect for dipping: potato chips are our personal fave. Sprinkle generously with salt and pepper and top with a rosemary sprig. Directions. If you make the roasted onions that way you can still use the same seasoning blend this recipe calls for. Make it the centerpiece of an epic happy hour platter surrounded by veggies, chips, olives, and cheese! Onions are the star in this red wine caramelized onion dip recipe! Cut the tops off of each onion, but leave most of the skins on the onion. Mouthwatering Grilled Whole Onions Recipe. Bake for 25 minutes until bubbling and tender. Use 1 tablespoon of herb butter per onion. Drizzle the olive oil over the onions. Start out with a good quality onion.