Ingredients

1 medium Vidalia onion per person

1 beef bouillon cube per onion

1 tablespoon butter per onion

Instructions

1. Cut each Vidalia in half most of the way down, so the two halves are still connected at the base. Turn the onion 90 degrees and make the same cut, then turn the onion 45 degrees and make the same cut, then 90 degrees and the same cut. You’ll end up with eight onion wedges, all connected at the base. You can also use an apple divider to save time and create evenly sliced wedges.
2. Place each Vidalia on a square of tin foil large enough to wrap the entire onion. Press a bouillon cube down into the middle of each onion, and press a pat of butter down on top of that. Bring up the sides of the foil and wrap the onion, leaving a little bit of room inside for steam.
3. Place the packets on a medium-high heat grill for 40 minutes, or until the onion inside gets soft and tender. Move the packets into individual bowls. Unwrap foil and eat by pulling off pieces of the onion with a fork.
4. (Optional) After each onion is cooked, unwrap it and top with Gruyere cheese; cook under a broiler until bubbly.

Ingredients

1 wheel of Brie cheese

1 tablespoon olive oil

Jams of your choice

French bread slices, toasted

Instructions

1. Heat grill to medium-high heat.
2. Brush Brie rind all over with olive oil.
3. Grill for 3 to 5 minutes on indirect heat. Flip over and grill for 3-5 more minutes. If desired, brush a tablespoon of your favorite jam on top of the Brie after flipping it.
4. Remove from grill and serve with jam and toastlets.

Ingredients

6 fresh oysters per person, 4 if the oysters are large

1 lemon, cut into wedges

Instructions

1. Heat grill to medium-high heat.
2. Scrub the oysters.
3. Place the oysters cup-side-down onto the grill. Cover the grill and cook oysters for 5 to 10 minutes, watching for shells to pop open.
4. As each oyster opens, remove it from the grill and pull the top shell off. Serve with lemon wedges.