Sure. This is my "Stuffed Onions", which sits on the top rack for 45min-1hr depending on heat (around 300).
The stuffing = Diced, drained tomatoes. Artichoke hearts. Roasted garlic. Herbs of your choice.
Cut the top 1/4" off of an onion, save it as a lid. Leaving the outer shell and some of the onion intact, and taking care not to cut into the base, melon ball out the onion and stuff it with the above mix. Place on the grill for specified time with the lid. For the last 5 minutes or so of cooking, remove the lid to lay some cheese on top of the onion and replace the lid.
The onion should be very soft at the end. I like to eat the stuffing, then go to work on the onion, which will be soaked with flavor.
Last Edit: Jun 4, 2009 12:39:59 GMT -4 by RobMoore
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