BBQ Onions
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We southerners LOVE to cook out. Used to have to, this time of year, until air-conditioning was invented. At any rate, the following is the easiest possible way to cook onions, and they are terrific for cook outs, appropriate for the 4th of July in the US:

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