Sweet And Humble Onions

• One sweet onion such as Vidalia or Maui per person (for four, use four onions).
• A triple pat of butter per onion; about half a stick of butter for 4 onions.
• A selection of fresh herbs such as thyme, sage and rosemary. Nutmeg also works well. Basil and oregano are not recommended. A handful of herbs per onion. For four, use about 8 sprigs of thyme or 12 sage leaves total.
• Salt and pepper to taste.

1. Use sweet onions such as Vidalia or Maui. Peel the outer layer off the onion. Slice off the top. Place each onion in a packet of foil made from 2 layers of regular or one layer of extra thick foil. Slice in the center about halfway down the length of the onion and fill the "valley" you've created with a generous pat of (good.. if you can) butter. Feel free to let the butter and spices seep outside the boundary of the "valley" and pile a little on top of the onion. Salt and pepper the onion to taste and if you have a complementary herb such as rosemary or sage, add that. If you want to go fancy, use cippolini onions. They are small Italian onions and they caramelize well with this treatment. They're a little more time consuming to peel because they are so small and they're harder to find and more expensive. But they're worth it if you want a really impressive side dish. Or if you're just craving them which you will.
2. The onions take 20 to 30 minutes on the grill and about the same inside a 450 degree oven. When they are soft and folded over a little and a bit caramelized (brown around the edges) they will be ready. Some varieties caramelize more than others.
3. You can also cook zucchini the same way. Do not slice into discs. Rather, slice vertically into halves or thirds and again crosswise once, halving the length of each spear. Best herbs and spices to use are sage and nutmeg.

onion, butter, selection, salt

Taken from www.epicurious.com/recipes/member/views/sweet-and-humble-onions-1204554 (may not work)