My amazing barbecue tutorial courtesy of John Rando also included a surprise feature—a short course on how to make fantastic grilled onions. He sliced up a bunch of red onions, and put them in a little basket of foil. I didn't believe that they would cook up well. But they did, and all he had to do was shuffle the onions around in the foil packet every so often. They sat there from near the start of the fire, through the cooking of the steaks. Occasionally he closed up the foil so they would steam a bit. That's it. Nothing more, and no more tears—over onions falling into the ashes, and being lost forever.