Grilled Walla Walla Sweet Onion

• 4 large Walla Walla Sweet Onions
• 1/2 cup butter
• 4 cubes chicken bouillon
• Preheat grill for medium heat.

Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.

Place Walla Walla Sweet Onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.

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Easy Barbecue Kabobs

• 1 can (20 oz) pineapple chunks – reserve 2 tbs. juice
• 1/3 cup barbecue sauce
• 1 pound boneless skinless chicken breast, cubed
• 1 red or green bell pepper, cut into chunks
• 1 zucchini, cut into slices
• 1 Walla Walla sweet onion, cut into chunks

Stir together reserved pineapple juice barbecue sauce.

Thread pineapple chunks, chicken, bell pepper, onion, and zucchini onto skewers. Brush with barbecue sauce mixture.

Grill or broil kabobs 10 to 15 minutes or until chicken is no longer pink, brushing with sauce.

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Savory Grilled Potatoes

• 1/4 cup mayonnaise
• 1 tablespoon grated Parmesan cheese
• 1 garlic clove, minced
• 1/2 teaspoon minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 2 medium baking potatoes, cut into 1/4 inch slices
• 1 Walla Walla Sweet Onion, sliced and separated into rings
• 2 tablespoons butter

In a large bowl, combine the first seven ingredients. Add potatoes and onion; toss gently to coat. Spoon onto a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once.

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Thai Burgers

• 3/4 pounds lean ground beef
• 1/2 cup bread crumbs
• 2 tablespoons lemon grass, minced
• 2 tablespoons chopped fresh basil
• 2 tablespoons minced Walla Walla Sweet Onion
• 2 red chili peppers, seeded and minced
• 1/4 cup chopped peanuts
• salt and pepper to taste
• 2 limes
• Preheat grill for high heat.

In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.

Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.

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Portobello Sandwiches

• 2 cloves garlic, minced
• 6 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 2 tablespoons balsamic vinegar
• salt and pepper to taste
• 4 large portobello mushroom caps
• 4 hamburger buns
• 1 tablespoon capers
• 1/4 cup mayonnaise
• 1 tablespoon capers, drained
• 1 large tomato, sliced
• 1 Walla Walla Sweet Onion, sliced (grilled or fresh)
• 4 leaves lettuce

Turn on broiler, and adjust rack so it is as close to heat source as possible.

In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.

Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .

In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato, grilled/fresh Walla Walla Sweet Onions and lettuce.