The hardest part of this recipe is the photograph; I had no idea that aluminum foil would make my eyes spin; I will never, ever use aluminum foil in a photograph again; blah. I apologize if this causes you discomfort.
It may be HER birthday party, but I’m throwing it, and if she can have her friends over, then so can I! In a few short hours, this house will be filled with screaming children and MY friends!
I must sound like a brat because I don’t like these pictures, or something.
We had to find a quick way to healthify my dad’s favorite steakhouse appetizer – onion blossom – when the doctors long ago advised him to cut back on the fried food because he was unable to imagine life without the blossom.
The next best thing was to throw it on the grill, which my mom did, and he loved it, and we all lived happily ever after. Wanna join? Make this!
ALL dads love this stuff. Yes, it’s true. Ask your dad. I’m thinking you should probably make this for Father’s Day, too.
Now I’m going to go take care of the kids and make a big pitcher of the delicious Bambus Cocktail Drink because Lawd knows I’m going to need it.
Please use your preferred nutritional calculator for more precise information as the nutritional information is provided as an estimate and as a courtesy. Values may vary depending on the ingredients and equipment used.
- Preheat grill for medium heat.
- Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. …
- Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender.
Roasting a Whole Onion on the Grill : Beef Stew Recipes & More
Grilled Onions 🔗
These Grilled Onions are a sweet and tasty treat that come off the grill with a beautiful caramelization. They're awesome on top of burgers or steaks, or chopped up in a variety of recipes. In fact, these onions are so sweet, you can eat them as-is for a unique and tasty side!
Prep: 15min
Total: 25min
Serving Size: 1 serving
Nutrition Facts: calories 76 kcal, Carbohydrate 19 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Sodium 14 mg, Fiber 2 g, Sugar 14 g, servingSize 1 serving
Ingredients:
- 3 large sweet onions (like vidalias)
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 Tablespoons honey
- 2 teaspoons dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Instruction:
- Preheat. Preheat the grill to 400 degrees F.
- Prepare your onions. Slice the root end off of your onions and peel the skin off of the exterior. Slice the onions into 1/2 inch thick slices, keeping the rings together. Discard the end slices on each onion.
- Skewer the onions. Carefully slide a metal skewer through the center of the onion slices. This is easier when you press the onions down onto a board with the palm of your hand and sliding the skewers into the onions parallel to the board. Repeat until all of the onions are on the skewers.
- Season the onions. Set the onions flat on a rimmed baking sheet. In a medium bowl, combine the ingredients for the marinade. Pour the marinade over the sliced onion, turning the skewers to coat the onions on both sides.
- Grill the onions. Place the onions on the preheated grill grates. Grill for 4-5 minutes per side. Baste the onions with the remaining marinade during the grilling process. The onions will darken and slightly char as the sugars in the marinade caramelize, but you don't want them to burn. Move the onions off of the heat if they are getting too hot. Once the onions are cooked to your liking, remove them from the grill and serve warm. The onions should be grilled on the exterior, but still retain their shape and structure.
- Serve immediately. Serve on their own, on a burger, or on top of a steak for a sweet and savory flavor punch.
FAQ
How do you cut onions for grilling?
I love onions grilled for burgers, pizzas, sandwiches, breakfast, and even on my salads, but they have to be cooked just right. When onions are grilled, the flavor is completely changed, and you end up with tender, delicious onions.
How do you grill onions without falling apart?
Red onions are our go-to option when grilling because, when cut into wedges, they char nicely and develop a jammy interior texture rather than becoming mushy like white and yellow onions frequently do.