Stuffed Onions - Grilled

Onions filled with bread stuffing are surprisingly easy to make on the backyard grill or barbecue. Mix them up to make a colorful presentation, but be aware that the different color onions roast to doneness at slightly different times depending on the water content of the onion leaves (or layers). If a hole appears in the bottom of the onion (the stem end), you can ignore it or place a small piece of onion over it. 1 garlic clove, minced 1 cup celery (sliced) 1 cup diced onion (can be made from the portion removed from the onion shells). Next, carefully use a paring knife to cut an X through the center of the onion as close the stem end as you can and without piercing the outer two or three leaves of the onion. A spoon or melon baller can be used to remove the interior of the onion, leaving a thickness of about two to three layers of onion. If the grill is prone to flare-ups, placing the stuffed onion on a 2 or 3 inch square of the onion skin may help. A small amount of charring or blistering on the outer leaf of each onion is acceptable, but the onion shell should not be fully charred (see the photographs).