Trisha Yearwood’s Uncle Wilson’s Baked Onions
6 large sweet white onions, such as Vidalia
12 strips bacon
2 tablespoons butter
Preheat the grill.
Peel and wash the onions. With the point of a small, sharp knife, cut a 1 inch core from the top of each onion. Wrap 2 slices of bacon around each onion, securing it with toothpicks, and put 1 teaspoon butter in each core. Place each onion on a square of aluminum foil and bring the edges loosely together at the top. Grill for 1 hour and 20 minutes, or until the onions are tender when pierced with the tip of a knife. Cool the onions for a few minutes, then unwrap and cut in quarters to serve.