Puffed onions with parsley-anchovy butter

Light the barbecue. Slice the onions crosswise, but leave them on the underside.

Place each onion on a piece of aluminum foil and sprinkle with the dill, pepper and salt.

Fold the foil close to packages, making sure that no air can escape. Put the packages between the charcoals of the barbecue and puff the onion in 45 minutes until done.

Meanwhile cut the anchovies and garlic as finely as possible. Slice the parsley and mix with the anchovies and garlic through the butter.

Place the butter on a piece of cling film and roll up tightly into a sausage. Leave in the refrigerator for 30 minutes.

Check whether the onions are cooked. This is the case if you can easily insert a knife.

Remove the packages with a barbecue tongs from the coals and place them on a scale. Open them carefully. Note, the steam that is released is hot.

Cut a slice of the butter for each onion and place in the onion. Serve the rest of the butter.