Ingredients
- 1 large onion
- 2 tbsp butter, divided
- Cluck Around All-Purpose Chicken Seasoning, to taste
- Freshly grated Parmesan cheese, enough to generously cover each onion half
- Heavy-duty aluminum foil
Directions
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Prep the onion. Peel the onion and cut it in half through the root so you have two thick onion halves.
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Build the foil tents. Place each onion half cut-side up in the center of a sheet of foil large enough to completely enclose it.
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Load it up. Put 1 tablespoon of butter on each onion half. Give each one a couple healthy shakes of Cluck Around, then generously cover the top with freshly grated Parmesan.
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Tent, don't smash. Bring the foil up and seal it into a loose tent above the onion. Leave enough room that the foil doesn't press against or disturb the butter, seasoning, and Parmesan.
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Cook at 400°F. Place the packets on a preheated grill or in the oven for 20–30 minutes, or until the onion is soft and tender. Larger onions may need a few extra minutes.
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Don't open them yet. Remove from the heat and leave the packets closed for 2–3 minutes. That trapped steam and moisture combines with the melted butter, Parmesan, Cluck Around, and onion juices to make the sauce.
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Carefully open the foil and serve the onion with all that buttery sauce from the bottom of the packet spooned back over the top.
SHAKEWORTHY TIP
Don't dump the juice. That's the good part.
The liquid collecting in the foil isn't something to drain off—it's essentially the sauce for the onion.