Grilled Onions Shallots And Leeks Recipes

GRILLED ONIONS, SHALLOTS, AND LEEKS

Grilled Onions, Shallots, and Leeks image

Threading small pieces of vegetables, such as onion wedges on skewers, keeps them from falling through the grates. If using wooden skewers, soak them in water for 30 minutes so they don't burn on the grill.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 5

Ingredients

6 to 8 assorted onions and shallots, halved or quartered, leaving onion wedges intact
4 leeks, trimmed, leaving root ends intact, halved lengthwise, and rinsed well
Extra-virgin olive oil, for drizzling
Coarse salt and freshly ground pepper
1 tablespoon sherry vinegar, or red-wine vinegar

Steps:

Preheat grill to medium. Thread onions and shallots onto skewers. Lightly drizzle onions, shallots, and leeks with oil, and season with salt and pepper. Grill, turning often, until lightly charred and tender, about 25 minutes for the leeks and 45 minutes for the onions and shallots. Drizzle vegetables with vinegar while warm.

SCALLOPED ONIONS, LEEKS, AND SHALLOTS

Scalloped Onions, Leeks, and Shallots image

Categories Onion Side Bake Thanksgiving Cheddar Leek Shallot Gourmet

Yield Serves 8

Number Of Ingredients 8

Ingredients

3 pounds onions, cut into 1/4-inch-thick slices
the white and pale green parts of 2 pounds (about 6) leeks, split lengthwise, washed well, and chopped
1/2 pound shallots, cut into 1/4-inch-thick slices
1/2 stick (1/4 cup) unsalted butter
1/4 cup heavy cream
1 cup coarse fresh bread crumbs
1 cup grated extra-sharp Cheddar (about 1/4 pound)
1/4 teaspoon paprika

Steps:

In a heavy kettle cook the onions, the leeks, and the shallots in the butter with salt and pepper to taste, covered, over moderate heat, stirring occasionally, for 10 minutes, reduce the heat to moderately low, and cook the vegetables, stirring occasionally, for 10 to 20 minutes more, or until they are soft. Remove the lid and cook the mixture over moderate heat, stirring, for 3 to 5 minutes more, or until the excess liquid is evaporated. The onion mixture may be made 2 days in advance and kept covered and chilled.
Preheat the oven to 375°F. Transfer the onion mixture to a 2-quart shallow baking dish and stir in the cream. In a small bowl toss together the bread crumbs and the Cheddar, sprinkle the mixture evenly onto the onion mixture, and dust it with the paprika. Bake the onion mixture in the middle of the oven for 20 to 30 minutes, or until the cheese is melted and the mixture is bubbly.

GRILLED LEEKS

Grilled Leeks image

Provided by Bobby Flay

Categories side-dish

Time 2h5m

Number Of Ingredients 8

Ingredients

2 cups white wine
2 cups clam juice
6 cloves garlic, smashed
1 large onion, coarsely chopped
2 tablespoons butter
1 bunch of leeks, outer tough leaves removed, cleaned
1 cup olive oil
4 cloves garlic, coarsely chopped

Steps:

Bring white wine, clam juice, garlic, onion and butter to a simmer. Add leeks and braise for 20 minutes, let cool in liquid. Cut lengthwise. Whisk together the olive oil and garlic in a large bowl, and the leeks and let marinate 1 hour. Preheat grill. Grill until golden brown.

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

Ingredients

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

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