2 large Vidalia onions or other sweet onions, cut into 1/2-inch slices 1 tablespoon butter 4 ounces blue cheese, crumbled (1 cup) 1/2 of an 8-ounce package cream cheese, cut up 2 teaspoons Worcestershire sauce 1/2 teaspoon ground black pepper 1/2 teaspoon dried dillweed Grilled burgers topped with bacon or grilled steaks
Fold a 36×18-inch piece of heavy foil in half to make an 18-inch square. Place onion slices in center of foil. Dot with butter. Bring up opposite edges of the foil; seal with a double fold. Seal remaining edges with double folds to completely enclose the onions, leaving space for steam to build.
For a charcoal grill, place the packet on rack of covered grill directly over medium coals. Grill for 25 to 30 minutes or until onions are just tender; turn packet once or twice during cooking. (For a gas grill, preheat grill. Reduce heat to medium. Grill as above.)
In a large bowl combine crumbled blue cheese, cream cheese, Worcestershire sauce, pepper, and dillweed. Use a slotted spoon to add onions to the cheese mixture; toss to coat.
Serve on grilled burgers topped with bacon, or with grilled steaks.