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Article: Campfire Onions

Campfire Onions

Servings: 4

James and Jody invented this on a fishing trip in the Sierras. Necessity is the mother of invention.


  • 2 large, onions – peeled and quartered
  • 1 tablespoon, kosher salt
  • 2 teaspoons, black peppercorns – whole
  • 2 teaspoons, lemon pepper
  • worcestershire sauce
  • il Fustino EVOO


Blend dry ingredients

Cut sections of aluminum foil approximately 10′′ X 10′′

Place onion on foil and make a small bowl

Sprinkle good pinch of dry mixture on onion, 1 teaspoon of Worcestershire and a good drizzle of olive oil. Wrap foil around onion tightly.

If cooking in oven place on baking sheet and cook for 40 minutes at 400 degrees.

If cooking on grill, place on grill and turn occasionally. Remove after 25 minutes and let rest.