Select large onions of roughly equal size (one per person).
Place them directly on the grill over hot flames or position them on the sides between wooden skewers (the onions will sizzle and spread a delicious aroma). On the outside, a thick, black crust forms, but don't worry - this is part of the process. Use tongs to turn the onion. To check if it's done, gently press it with asbestos gloves. After grilling for 30-45 minutes and being tender, they're ready. Once again, firmly grasp the dark crust of the onions with asbestos gloves and squeeze out the golden pulp.
Select large onions of roughly equal size (one per person).
Place them directly on the grill over hot flames or position them on the sides between wooden skewers (the onions will sizzle and spread a delicious aroma). On the outside, a thick, black crust forms, but don't worry - this is part of the process. Use tongs to turn the onion. To check if it's done, gently press it with asbestos gloves. After grilling for 30-45 minutes and being tender, they're ready. Once again, firmly grasp the dark crust of the onions with asbestos gloves and squeeze out the golden pulp.
