Grilled Baby Onions Recipes

PERFECT GRILLED ONIONS HACK!

Steps:

• Heat your cast iron skillet over medium heat.
• Add the butter, onions and kosher salt. Cook stirring every few minutes.
• As soon as the onions start to look a little dry, add in a few tablespoons of water. This will both prevent the onions from drying out and keep them juicy and cooking at an even temperature. The water will evaporate as it cooks, leaving you with perfectly juicy onions. I usually add water twice during the cooking process.
• Continue to grill the onions uncovered until they are soft and golden brown. About 30 minutes.
• Serve warm or cold.
• See the Recipe Notes below for more tips, FAQ's and recipe substitutions.

PERFECTLY GRILLED ONIONS (HOW TO GRILL ONIONS)

Steps:

• Preheat the grill for medium-high direct heat grilling, about 450-500 degrees F. While the grill preheats, prep the onions. Slice the onion in half lengthwise, leaving both the tip & root end in tact. Peel away the tough outer layers & discard. Slice lengthwise through each half 2-3 more times, taking care to leave the tip & root end in tact, creating 6-8 wedges. Place the sliced onions on a small baking sheet or large plate. Drizzle the oil over top, tossing to coat in the oil. Season with 1/2 teaspoon kosher salt & ground black pepper as desired, tossing again to coat.
• Place the onions on the grill, cut side facing down. Grill 7-8 minutes, flipping the onions halfway through, until tender & charred as desired. For larger onions, the total cook time may be closer to 10 minutes.
• , with a splash of balsamic & sprinkling of fresh herbs as desired. If serving on a grilled vegetable platter, drizzle with a light & bright herbaceous sauce, like pesto or chimichurri. Grilled onions are also amazing add-ons for any variety of meals, from grilled chicken bowls to the best-ever burgers to grilled pizza. Enjoy!

GRILLED EGGPLANT, PEPPERS AND ONIONS

Steps:

• Prepare a bed of hot coals in a charcoal grill, or heat a stovetop grill to medium-high. Arrange eggplants, onions and peppers on a baking sheet. Paint vegetables lightly on both sides with olive oil.
• Working in batches, grill all vegetables on both sides until softened and lightly charred, about 5 to 6 minutes per side. When all vegetables are cooked, chop them into rough chunks and place in a mixing bowl. Drizzle with 3 tablespoons olive oil and the vinegar. Season well with salt and pepper and toss to coat. Add capers and toss again.
• Transfer mixture to a serving dish and sprinkle with oregano and crushed red pepper. Serve at room temperature.

CHARCOAL GRILLED BABY ONIONS WITH LIME

Steps:

• About 45 minutes before serving, light a charcoal fire and let it burn down to medium-hot. Carefully trim the root ends off the onion, trim 1/2-inch from the top, and cut away any withered outer leaves. Position the grill 4 to 6 inches above the coals and lay a double folded square of aluminum foil on one side of the grill. Brush the onions lightly with the oil and season to taste. Lay the white part of the onion on the grill over the fire and the green part on the foil. Lay a heavy cast iron skillet over them to press the onions down onto the grill, so they will have nice grill marks. Grill them, turning occasionally, for 7 to 13 minutes, depending on the size of the onions. They are done when the white bulb is browned and well marked, and the green tops are soft. Remove to a warm serving platter and squeeze a little lime juice over the top. Serve warm, accompanied by the remaining lime wedges.

UNCLE WILSON'S GRILLED ONIONS

Steps:

• Peel and wash the onions. With the point of a small, sharp knife, cut a 1-inch core from the top of each onion and make shallow slits in a circle around the top. Wrap 2 slices of bacon horizontally around each onion, and secure them with toothpicks. Then put 1 teaspoon of butter in each core. Season with salt and pepper.
• Place each onion on a square of aluminum foil and bring the edges together at the top, leaving a small opening for steam to escape. Put the foil-wrapped onions on the grill and cook for 1 hour, or until the onions are tender when pierced with the tip of a knife. You can also bake in the oven at 350 degrees F for 1 hour. Cool the onions for a few minutes then unwrap and cut into quarters to serve.

GRILLED RED ONIONS

Steps:

• Trim the a thin slice off the side of the whole, unpeeled onion. Set the onion flat on the cut surface for stability. Cut the onion into 4 (1-inch thick) slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize.

BALSAMIC-GLAZED BABY ONIONS

Steps:

• Place onions in large heavy saucepan and add water to cover. Heat to boiling. Reduce heat and simmer uncovered until barely tender, 7-10 minutes. Drain and let cool slightly. Slip off skins and trim root ends.
• Melt butter in same saucepan over medium heat. Stir in sugar and increase heat to medium-high. Add onions and cook, stirring occasionally, until onions are glazed and golden brown, 5-8 minutes. Stir in vinegar and thyme; cook 1 minute longer. Serve hot.

GRILLED BABY ONIONS

Steps:

• In a large glass bowl, mix/whisk all the marinade together until well combined (or process in a processor).
• Pour the marinade in a large resealable plastic bag.
• Add in the peeled onions.
• Seal bag and marinade at room temperature for about 1 hour (turning the bag occasionally to coat the onions in marinade).
• Meanwhile soak the wooden skewers in cool water while the onions are marinating.
• Preheat grill to 400°F.
• Remove the onions from marinade and thread about 3-4 onions per skewer (depending on the size of your onions).
• Place the onions on the grill and turn every minute to prevent them from burning (cook the onions for about 5-7 minutes).

GRILLED SWEET ONIONS

Steps:

• Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square)., Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly., Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.