Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Caramelized Onions


1 quart yellow onions, peeled and cut into 1/4” thick slices

1 Tbsp kosher salt

1/4 cup hot clarified butter

1 tsp fresh ground black pepper


Sprinkle the onions with the kosher salt and place them in a colander for 30 minutes.

Pat the onions dry with paper towels.

Toss onions with the hot clarified butter.

Tear an 18 x 18-inch sheet of aluminum foil. Spread the onions out on one half of the foil. Sprinkle the onions with black pepper. Fold the foil over the onions and fold all edges to create a sealed package.

Prepare the grill. Place the package on direct medium heat and cook 30-40 minutes. Shake and turn the package every 7-8 minutes.

Yield: 2 – 2 1/2 cups

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more