Campfire-roasted onions

If you’ve ever eaten a deep-fried “blooming” onion, you’ll find this to be a relatively healthy variation. You can do them in a campfire or use a charcoal barbecue.

2 large sweet onions, such as Walla Walla or Vidalia
8 T brown sugar
1 t ground chipotle pepper (for a spicy version) or Hungarian paprika (for a mild version)
4 T butter, softened
Dash salt

Peel the onions and slice them in half. Place an onion half on a cutting board with the round side down and the cut side facing up. Carefully make three parallel cuts down into the onion without going all the way through. Turn it 90 degrees and make three more parallel cuts.

Place the onion half on a large square of foil. On each half, spread 1 T butter and then sprinkle with 2 T brown sugar, 1/2 t pepper or paprika, and some salt. Bring the sides of the foil up around the onion and twist the foil together at the top.

Place the foil-wrapped parcels in the coals of a campfire and roast. It takes about 15 minutes if the fire is very hot, or it may take over 30 if the coals are cooler.

When you open the parcels, the onions will be soft and sweet. You can just pull pieces of onion off with your fingers, or use a knife and fork.