St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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BBQ Onions 

Bunch of large yellow or white onions (vidalias are good if
you can get the real ones - though I prefer the stronger ones)
(1 per person is a good number)

Large bowl of cold water

Butter, salt, fresh ground pepper, and of course, Tony's

Put the unpeeled onions in the water and put a plate 
  or something on them so they'll sink.  
Soak 1/2 hour so they won't burn on the grill.

Drain and place on hot grill.  
Cook for 20 or 30 minutes (until fork-tender).

You need to turn them so they'll cook on all sides.

Give everyone one to eat with their choice of condiments.

Oh!  You use a fork or knife to cut through the charred skin 
  on the end or side, and slide the steamed onion out (careful, 
  can be slippery as a boiled peanut).

Throw the skin away.

CONDIMENT SUGGESTIONS:

Tabasco
lemon pepper
fresh parsely and dill, chopped
Worchestershire sauce
Durkee's

- pax -
Andrew H. Auld; Lockport, NY

From: "Andrew H. Auld"
Date: Tue, 4 Jul 2000 
Subject: Recipes again:  for those of you cooking out for the 4th