Lay out tin foil, put sliced potatoes in. Then slices of onion. Then about a stick of butter in pats or melted butter spread over the mix. Finally empty a pack of onion soup mix over the top. Cover with foil, roll up the bottom foil so the butter doesn't run out. Bake, throw on grill, or coals until cooked.
...if ya didn't chime in, I was gonna beat ya to the recipe, lol. Can also add fresh sliced mushrooms, julienne carrots, squash, zucchini, even asparagus cut into thirds or so. We load'em up...same cooking deal with several pats of real butter...we call 'em boats. They literally are a meal by themselves. We'll make three/four big ones, put em on the outside of the grate perimeter, while the meats are getting the center heat, and empty all the confines of the boats into a big bowl...Use soup mix or your favorite seasonings, any concoction will do it. Like Steve said...Fine eatin.
...I usually cut all the veggies and whatnot, about 3/8 thick. By the time they sit wrapped, steaming in the foil, they end up, if your timings right, cooked but a crispness to them. I learned yrs ago, let em sit too long, end up with basically mush. Little food for thought. Damn, this is got me hungry, lol.
If ya wanna little heat, add a good shot of regular table black pepper, and a small shot of crushed red pepper. I find that McCormicks Season All is a great seasoning alone as well by itself. Don't want nothing too salty like Lawrys seasoning salt. By the time the veggies and all steam, the salt can't escape. Little food for thought. Let us know how things turn out, what your seasoning was.
Nah...don't you fret 'bout no derail. We wanna hear how the groceries turned out.
