Grilled Red Onion Recipes

PICKLED GRILLED RED ONIONS

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
• Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
• Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.

GRILLED RED ONION

Steps:

• Preheat the grill or a grill pan.
• Peel the onion and slice it into 1/3-inch thick rounds. Brush the onion slices with oil and grill over medium heat, until the onions soften and get grill marks, about 6 minutes on each side. Season with salt and pepper, to taste.

GRILLED RED ONIONS

Steps:

• Brush the wheels of onion with 3 teaspoons of the oil. In a grill pan or cast-iron skillet over high heat, grill the onions (without separating into individual rings) until charred on the outside and slightly cooked on the inside. Place them in a bowl and separate into rings. Add the remaining teaspoon of oil and season with the rosemary, curry, Worcestershire sauce, salt, and pepper. Use immediately or store in the refrigerator for up to 1 week.

GRILLED RED ONIONS WITH BALSAMIC VINEGAR AND ROSEMARY

Steps:

• Prepare grill.
• In a very small saucepan heat rosemary and vinegar over low heat until hot (do not let boil). Remove pan from heat and let mixture stand, covered, 20 minutes.
• In a metal measure heat oil over low heat until warm. (Heating thins oil, making it easier to brush sparingly over onions.) Arrange onion slices in one layer on trays, keeping slices intact, and brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill in batches on a lightly oiled rack set 5 to 6 inches over glowing coals 4 to 6 minutes on each side, or until lightly charred and softened. Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, and salt and pepper to taste.
• Serve onions warm or at room temperature.

GRILLED ONION

Steps:

• Hollow center of onion to a depth of 1 in.; chop removed onion. Place butter and bouillon in center of onion; top with the chopped onion. Wrap tightly in heavy-duty foil. , Grill, covered, over medium heat for 25-30 minutes or until tender. Open foil carefully to allow steam to escape. Cut into wedges.

GRILLED RED ONIONS

Steps:

• Cut 1/4-inch slice off top and bottom of each onion and discard. Cut onions in half crosswise. Arrange onions in single layer in shallow dish.
• Whisk Worcestershire, vinegar, soy sauce, pepper, and oil in bowl. Pour over onions. Let stand at room temperature 1 hour, basting occasionally.
• Prepare barbecue (medium-high heat). Arrange onions on grill. Cover grill and cook onions until brown, basting occasionally, about 4 minutes per side. Using large spatula, transfer onions to platter.

GRILLED CHICKEN WITH RED ONION

Steps:

• Rinse the chicken under cold water, and pat dry with paper towels. Transfer chicken to a large shallow baking dish. Add the garlic, the wine, and the olive oil. Toss to combine, and cover dish with plastic wrap. Marinate, refrigerated, 1 hour to overnight.
• Heat grill until medium hot. Remove chicken from marinade. Discard marinade. Sprinkle chicken with the salt and pepper, and arrange pieces on grill. Cook until chicken is dark golden-brown on bottom, 15 to 20 minutes. Turn pieces over, and cook until chicken is cooked through and juices run clear when pierced with a sharp knife, 15 to 20 minutes more.
• Place onion and lemon rounds on the cooler area of the grill; cook until soft and golden, about 5 minutes. Transfer chicken, lemon, and onions to a serving platter. Garnish with parsley, and serve.

GRILLED RED ONIONS WITH BALSAMIC VINEGAR AND ROSEMARY

Steps:

• Prepare outdoor or indoor grill.
• In a very small saucepan heat rosemary and vinegar over low heat until hot, but not boiling. Remove pan from heat and cover. Let stand for 20 minutes so that the vinegar becomes infused with the rosemary.
• In a metal measuring cup heat oil over low heat or microwave until warm. (Heating thins oil, making it easier to brush sparingly over onions.) If you are using an indoor grill, place slices on the grill. For an outdoor grill, use a grilling basket to keep onion slices from falling through. If you don't have a basket, place a soaked bamboo skewer through the rings parallel to the cuts so that they do not tumble through the grill. Brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill 4 to 6 minutes on each side, or until lightly charred and softened.
• Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, and salt and pepper to taste.
• Serve onions warm or at room temperature.