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Ingredients
- FOR THE DIP
- FOR THE DIP
- FOR THE DIP
- 1/4 1/4 1/4 c. mayonnaise
- 1/4 1/4 1/4 c. mayonnaise
- 1/4 1/4 1/4 c. mayonnaise
- 1/4 1/4 1/4 c. sour cream
- 1/4 1/4 1/4 c. sour cream
- 1/4 1/4 1/4 c. sour cream
- 1 1 1 tbsp. ketchup
- 1 1 1 tbsp. ketchup
- 1 1 1 tbsp. ketchup
- 1 1 1 tsp. Worcestershire sauce
- 1 1 1 tsp. Worcestershire sauce
- 1 1 1 tsp. Worcestershire sauce
- 1/2 1/2 1/2 tsp. paprika
- 1/2 1/2 1/2 tsp. paprika
- 1/2 1/2 1/2 tsp. paprika
- Pinch Pinch of cayenne pepper
- Pinch Pinch of cayenne pepper
- Pinch Pinch of cayenne pepper
- FOR THE ONION
- FOR THE ONION
- FOR THE ONION
- 1/2 1/2 1/2 c. finely grated Parmesan cheese
- 1/2 1/2 1/2 c. finely grated Parmesan cheese
- 1/2 1/2 1/2 c. finely grated Parmesan cheese
- 1 1 1 tbsp. paprika
- 1 1 1 tbsp. paprika
- 1 1 1 tbsp. paprika
- 1/8 1/8 1/8 tsp. cayenne pepper
- 1/8 1/8 1/8 tsp. cayenne pepper
- 1/8 1/8 1/8 tsp. cayenne pepper
- 1/2 1/2 1/2 tsp. Italian seasoning
- 1/2 1/2 1/2 tsp. Italian seasoning
- 1/2 1/2 1/2 tsp. Italian seasoning
- 4 4 4 sweet Vidalian onions, peeled with root end intact
- 4 4 4 sweet Vidalian onions, peeled with root end intact
- 4 4 4 sweet Vidalian onions, peeled with root end intact
- Fresh chopped parsley, for serving
- Fresh chopped parsley, for serving
- Fresh chopped parsley, for serving
Preparation
Step 1
Preheat grill over medium-high. Make sauce: In a small bowl, combine mayonnaise, sour cream, ketchup, Worcestershire, paprika, and cayenne. Season with salt.
Make seasoning: In a small bowl, combine Parmesan, paprika, cayenne, and Italian seasoning. Season with salt.
Cut stem off onion and place flat side down. Cut 1/2" from the root down, into 12 to 16 sections, making sure not to cut through root. Flip over and pull sections of onion out gently to separate petals. Sprinkle all over with cheese-spice mixture. (Use apple slicer).
Drizzle onions with oil and grill covered until tender and lightly charred, about 15 minutes.
Garnish with parsley and serve with dipping sauce.