Grilled Green Onions Recipes

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GRILLED ONIONS



Grilled Onions image

If you like onions, you'll love this grilled treat! When I barbeque, I like to try and make the whole meal on the grill. This dish can be prepared as an appetizer or a side dish. Enjoy!

Provided by Linda Smith

Categories     Side Dish     Vegetables     Onion

Time 1h15m

Yield 8

Number Of Ingredients 3

4 large onions
½ cup butter
4 cubes chicken bouillon

Steps:

  • 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. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
  • Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 7.6 g, Cholesterol 30.8 mg, Fat 11.7 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 7.3 g, Sodium 660.7 mg, Sugar 3.2 g

GRILLED GREEN BEANS AND RED ONION



Grilled Green Beans and Red Onion image

Toss these vegetables in the grill wok make for a quick and satisfying side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Number Of Ingredients 4

1 red onion, cut into 8 wedges
2 tablespoons olive oil
Salt and pepper
3/4 pound trimmed green beans

Steps:

  • In bowl, toss 1 red onion, cut into 8 wedges, with 1 tablespoon olive oil; season with salt and pepper. Cook in hot wok until caramelized on one side, 3 to 5 minutes.
  • In bowl, toss 3/4 pound trimmed green beans with 1 tablespoon oil. Flip onions; put beans on top. Cook until beans are tender, 5 to 15 minutes.

Nutrition Facts : Calories 86 g, Fat 5 g, Protein 2 g

GRILLED GREEN ONION BURGERS



Grilled Green Onion Burgers image

Change up this super tasty burger with your favorite toppings. Whip some mayo with hoisin sauce to add extra tang! -Darla Andrews, Schertz, Texas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 12

8 bacon strips, cut in half
1/2 cup reduced-sodium teriyaki sauce
1/4 cup hoisin sauce
6 green onions, chopped
1 tablespoon garlic powder
1 tablespoon ground cumin
1/2 teaspoon pepper
2 pounds ground sirloin
8 ounces sliced mushrooms
2 baby bok choy, quartered and core removed
8 large eggs
8 potato hamburger buns, toasted

Steps:

  • In a large skillet, cook bacon over medium-low heat until crisp. Remove to paper towels to drain; reserve drippings., Meanwhile in a large bowl, combine teriyaki, hoisin, onions, garlic, cumin and pepper. Add beef, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Keep warm., In the same skillet, cook mushrooms in 2 tablespoon bacon drippings over medium-high heat until golden, 5-7 minutes. Add bok choy to skillet; cook until tender. Remove and keep warm., In the same skillet, fry eggs in remaining bacon drippings over medium heat until desired doneness. Serve burgers on buns with bacon, bok choy, mushrooms and fried egg.

Nutrition Facts : Calories 481 calories, Fat 22g fat (7g saturated fat), Cholesterol 247mg cholesterol, Sodium 1230mg sodium, Carbohydrate 37g carbohydrate (12g sugars, Fiber 4g fiber), Protein 35g protein.

GRILLED FRESH GREEN BEANS



Grilled Fresh Green Beans image

Fresh veggies with a fresh grilled flavor just doesn't get any better.

Provided by Lynns Kitchen

Categories     Side Dish     Vegetables     Green Beans

Time 50m

Yield 4

Number Of Ingredients 6

1 pound fresh green beans
1 small onion, sliced
2 slices bacon, cut into quarters, or more to taste
1 tablespoon olive oil, or as needed
1 pinch salt-free seasoning blend (such as Mrs. Dash), or to taste
1 portobello mushroom, sliced

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Combine green beans, onion, and bacon in a bowl. Drizzle olive oil over green beans mixture and season with seasoning blend; stir to coat. Transfer green beans mixture to a grilling basket or wok.
  • Place green beans mixture on the preheated grill and cook, stirring every 10 minutes, until tender, about 30 minutes. Add mushroom to green beans mixture and cook until tender, about 10 minutes more.

Nutrition Facts : Calories 103.6 calories, Carbohydrate 11.2 g, Cholesterol 5 mg, Fat 5.5 g, Fiber 4.6 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 113.2 mg, Sugar 2.8 g

GRILLED GREEN ONIONS



Grilled Green Onions image

Last summer during a BBQ, my friend put this together and threw it on our grill. Everyone loved it. I'm not an onion fan, and even I like this one. The onions get sweet from the butter, and it's so easy. Can be eaten alone or great as a garnish over burgers or potatoes. The cook time is approximate, as it can be kept warm on the grill until all the food is ready.

Provided by Kiersten Phae

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

1 bunch green onion
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
2 tablespoons butter

Steps:

  • Wash the onions thoroughly.
  • Place whole onions on a sheet of foil.
  • Place the butter over the onions.
  • Sprinkle with garlic salt and pepper.
  • Fold the foil over the onions and seal the edges so the butter steams the onions.
  • Place on a hot grill until warmed through, about 10 minutes.
  • Be careful when opening, the steam will be hot.

SICHUAN PEPPERCORN STEAK WITH GRILLED GREEN ONIONS



Sichuan Peppercorn Steak with Grilled Green Onions image

Provided by Roger Mooking

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons black peppercorns
3 tablespoons Sichuan peppercorns
2 tablespoons dried papaya seeds, optional
4 (8-ounce) beef strip loins, at room temperature
1 tablespoon vegetable oil
Kosher salt
2 bunches green onions, roots removed
1 tablespoon vegetable oil, plus more for greasing the grill grate
Kosher salt and freshly ground black pepper

Steps:

  • For the spice mix:
  • Place the black peppercorns into a mortar and pestle and grind. Add in the Sichuan peppercorns and papaya seeds, if using, and grind. Transfer the spice mix to a container.
  • For the steak:
  • Preheat the oven to 400 degrees F. Heat a cast iron pan or skillet over high heat.
  • Press the Sichuan peppercorn spice mix into all of the sides of the steaks, coating entirely and ensuring the spices adhere to the meat. Add the vegetable oil to the cast iron pan, and heat. Season the steaks with salt, to taste.
  • Once the pan is smoking hot, add the steaks. Sear the steaks for 2 minutes or until golden. Do not move. Turn the steaks over, and transfer the pan to the preheated oven for 5 minutes, or until desired degree of doneness. Remove the pan from the oven, turn the steaks over, and set them aside. Allow the meat to rest for 10 minutes so the juices redistribute, before serving.
  • For the onions:
  • Heat a grill over medium-high heat and lightly grease the grates with oil.
  • Toss the green onions in the vegetable oil, and season them with salt and pepper to taste.
  • Grill the green onions for 1 minute. Flip the onions over, and continue cooking for 1 minute, or until onions have softened and are slightly charred.

Nutrition Facts : Calories 421, Fat 23 grams, SaturatedFat 6.5 grams, Cholesterol 110 milligrams, Sodium 527 milligrams, Carbohydrate 8 grams, Fiber 3 grams, Protein 42 grams, Sugar 2 grams

NEGIMA (GRILLED CHICKEN SKEWERS WITH GREEN ONION)



Negima (Grilled Chicken Skewers With Green Onion) image

Negima-chicken grilled on a skewer with green onion or scallion-is one of the most popular yakitori dishes in Japan and beyond.

Provided by Hiroko Shimbo

Time 1h30m

Yield Serves 4

Number Of Ingredients 8

8 chicken wings
¾ cup sake
1⅓ cups mirin
3 Tbsp. sugar
1⅓ cups shoyu (soy sauce)
1 boneless chicken thigh, with or without skin attached
1 boneless chicken breast, with or without skin attached
4 naganegi or scallion, or young, thin leeks, white parts only

Steps:

  • Soak 12 bamboo skewers in water for at least 1 hour. Meanwhile, make the tare. In a broiler or on a grill, cook the chicken wings until they are charred over about half their surfaces. In a medium pot, bring the sake and mirin to a boil over high heat. Reduce the heat to medium, add the sugar, and cook until the sugar is dissolved, stirring. Add the shoyu and chicken wings, and bring the mixture to a boil. Cook over low heat for 30 to 45 minutes, until the sauce is slightly thickened and glossy. Strain the sauce through a strainer lined with cotton cloth-chicken wings can be eaten as a cook's treat or saved for another purpose. Let the sauce cool to room temperature, then refrigerate it for as long as a month. Reheat the tare before using it, and once every week between uses.
  • Cut the chicken thigh and breast into small pieces, about 1 by 1¼ inches. Cut the white part of each green onion into 1¼-inch lengths. Thread two pieces of chicken thigh or breasts and three pieces of long onion or leek alternately on each skewer. When using chicken with skin, folding the edges of the skin, and tuck them between the chicken meat and the long onion or leek to prevent the skin from burning.
  • Heat a grill or broiler until hot. Cook the skewered chicken and green onion for 4 minutes, turning the skewers several times. Remove the chicken from the heat, and, with a pastry brush, baste it with tare.
  • Return the chicken to the heat, and cook for 2 minutes, turning the skewers several times. Remove the chicken from the heat, and baste again.
  • Return the chicken to the heat, and cook it for 2 minutes, turning it. Remove the chicken from the heat, baste it once more, and serve it hot.

GRILLED GREEN TOMATOES & ONIONS



Grilled Green Tomatoes & Onions image

Make and share this Grilled Green Tomatoes & Onions recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

4 green tomatoes, in 1/4 inch slices
1 onion, in 1/4 inch slices
vegetable oil
1/4 cup white vinegar
1/4 cup water
1/4 cup sugar
1/4 teaspoon caraway seed
1/4 teaspoon salt
1/8 teaspoon hot pepper flakes

Steps:

  • Brush tomato and onion slices with oil and grill over medium-low heat turning once or twice, until lightly charred and soft.
  • Cover bottom of shallow dish with grilled tomato slices in overlapping rows.
  • Separate grilled onion slices into rings and scatter over tomatoes.
  • In saucepan heat vinegar with water, sugar, caraway seeds, salt and hot pepper flakes, stirring, just until sugar is dissolved.
  • Let cool.
  • Stir again and pour over grilled tomatoes and onions.
  • Cover and let stand 2 hours at room temperature, or up to 8 hours in refrigerator.

Nutrition Facts : Calories 45.9, Fat 0.1, Sodium 81.6, Carbohydrate 10.9, Fiber 0.9, Sugar 9.3, Protein 0.9

GRILLED STEAK AND GREEN ONIONS



Grilled Steak and Green Onions image

If you grabbed a bunch of fresh green onions and cilantro at the farmers' market, this grilled steak would be a great way to enjoy them!

Provided by My Food and Family

Categories     Recipes

Time 4h24m

Yield 4 servings

Number Of Ingredients 6

2 bunches green onions (about 12)
1 beef flank steak (1 lb.)
1 cup orange juice, divided
3/4 cup KRAFT Zesty Italian Dressing, divided
1 navel orange, peeled, sectioned and chopped
1/2 cup chopped cilantro

Steps:

  • Cut off all but 1 inch of the green top from each onion; discard. Place onions in large resealable plastic bag. Add steak and 1/2 cup each of the orange juice and dressing; seal bag. Refrigerate 4 hours or overnight to marinate.
  • Preheat grill to medium-high heat. Remove steak and onions from marinade; discard bag and marinade. Grill steak and onions 15 min. or until steak is cooked to medium doneness (160°F) and onions are tender, turning occasionally. Meanwhile, combine remaining 1/4 cup dressing, 1/2 cup orange juice and the chopped orange in saucepan. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 2 min. Remove from heat; stir in the cilantro.
  • Cut steak across the grain into thin slices. Serve steak and onions with the orange sauce.

Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 470 mg, Carbohydrate 13 g, Fiber 2 g, Sugar 9 g, Protein 24 g

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Top Asked Questions

How long to cook onions on the grill?
On an open grill, give them 3 to 4 minutes per side. Again, watch closely for burning. Spray the onions lightly with oil, season with salt and pepper, place on a hot grill for 1 or 2 minutes on each side. Keep the onions separated for more even cooking. If you enjoy onions, you should give grilled green onions a try sometime.
Can You Grill green onions on a charcoal grill?
Green onions grill nicely on a charcoal or propane grill, but it’s important to watch them closely. High heat can cause the tops to blacken and burn before the white root-end is done. To prevent onion tops from scorching when cooked on a gas grill, position the tops over an unlit burner, and the white root over direct heat. Using charcoal?
What do green onions taste like on a grill?
These grilled green onions are salty and sweet with a little onion bite to them. Be sure to buy the largest green onions you can find. If using small green onions, bundle several together or cook them on a piece of aluminum foil. Learn about Onion Hints, Tips, and Information.
What do you do with spring onions when grilling?
While the grill heats, trim off and discard any wilted greens at the top of the spring onions. Cut off and discard the root end of the onions as well.

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