Steps

• Step 1

  Peel the onion, but do not cut off the root end. Cut into 8 wedges about 1/2” from the bottom, making sure not to cut all the way through. Carefully separate the onion sections.

  Ingredients

  • 1 Large Oignon Vidalia

• Step 2

  Combine all ingredients for the coating in a medium bowl and mix well. Split the coating in half between two medium bowls.

  Ingredients

  • 4 Cup farine tout usage

  • 1/4 Cup ail granulé

  • 1/4 Cup poudre d'oignon

  • 4 Tablespoon sel casher

  • 1 Tablespoon poivre noir

  • 1 Tablespoon paprika

  • 2 Tablespoon poivre de Cayenne

  • 1/2 Tablespoon Moutarde Moulue

  • 1 Tablespoon huile de canola

• Step 3

  Pour buttermilk in a medium bowl and season with salt and pepper.

  Ingredients

  • 1 Quart babeurre

  • To Taste sel et poivre

• Step 4

  Dredge onion into the flour mixture, then in the buttermilk, then back into the flour mixture.

• Step 5

  Place the onion root side down onto a sheet tray lined with parchment paper and spray with oil spray.

• Step 6

  When ready to cook, set temperature to High and preheat for 15 minutes. Place tray in the middle of the grill and cook for 30 minutes.

  00:30

  500 ˚F / 260 ˚C

• Step 7

  After the onion has cooked and opened up, finish by sprinkling the cheese evenly over the onion, and grill for another 2 minutes, or until the cheese has melted.

  00:02

  500 ˚F / 260 ˚C

  Ingredients

  • 4 Tablespoon fromage parmesan râpé

• Step 8

  Garnish with fresh parsley. Serve immediately with lemon wedges and your favorite dipping sauces. Enjoy! *Cook times will vary depending on set and ambient temperatures.

  Ingredients

  • 1 Tablespoon persil frais