1 large Vidalia or sweet onion, peeled and cut into large wedges
2 tablespoons softened butter
1 teaspoon beef bouillon granules (or vegetable bouillon works just fine)
garlic salt and pepper to taste (optional)

Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.
Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning.

These are sooo good.

nt

I've been making these for a while....they are soooo good!

I think I'll try that and maybe add some potato wedges.

Frying bacon, however.....

I have never grilled without a beer in hand. Just to damp the flare-ups you know.

BBQ is low and slooooow.
Coals only in the fire box, no flame.

Ditto for gas, wood & charcoal only

Less than hit/miss quality. The open pit is there to lure you in. You don't get the succulent goods on the pit, though. You get the dry, sitting-under-a-heat-lamp-for-hours crap for way too much money. Bad form taking the bait-and-switch sideshow route, BBQ joints.