Ingredients — tailored to your taste Ingredients : onions, oil, salt, black pepper. Here are a few variations you can try that will amp up or modify the taste.

Toss the charred onions with a tablespoon of BBQ sauce or Balsamic vinegar at the end of grilling. Add additional seasonings such as smoked paprika or chili powder. Toss the grilled onions with chopped fresh or dried herbs such as thyme, oregano or rosemary after grilling.

Add a teaspoon of oil or butter at the end. Slice onions thinly and place in grill basket, sprayed with oil. Toss with salt, pepper and oil. I also add a pinch of sugar to help with caramelization. Grill on low-medium heat for about 30 minutes, stirring occasionally. Increase heat for extra char if you like.

Toss with herbs or other suggested option and serve room warm or at room temperature as a topping, filling or condiment. What to serve with charred onions Charred or grilled onions are a versatile topping, filler or side dish. Here are a few other suggestions for using the onions as a topping, side or condiment for : grilled chicken burgers sous vide burgers bone-in ribeye steak reverse sear method marinated pork chops grilled marinated flank steak the perfect grilled steak cedar planked grilled whole chicken as pictured below You can also try our kale slaw with hazelnuts and charred onions — good!

What should I look for when buying a grill basket? How many onions do I need per serving? A pretty traditional topping for burgers, but also delicious in burritos, quesadillas, scrambled eggs, salsas, quinoa or rice dishes. Prep Time 5 minutes mins.

Cook Time 30 minutes mins. Total Time 35 minutes mins. Course: Condiment, Side Dish. Cuisine: American. Servings: 4. Author: Cheryl Avrich. Cook Mode Prevent your screen from going dark. Spray grill basket with oil. No grill basket?

note 1. Transfer onions to grill basket sprayed with oil. Drizzle onions with oil. Sprinkle with salt, pepper and pinch of sugar. Toss to coat onions. Note 4 for optional seasonings. GRILL ONIONS : Lower heat to medium-low on one side of grill.

Place grill basket with onions on part with lower heat. Close lid. Stir every 10 minutes for about 30 minutes or until onions are soft with as much char as you like. Increase heat to get more char if you like. Taste and adjust seasonings. You can grill something else on the other side of the BBQ at the same time.

Serve warm or at room temperature as a side or condiment. Option 1 : Poke holes in the bottom of a tin foil tray purchased or shaped from tin foil. Option 2 : Use simple cooling rack placed upside down on the grill.

Option 3 : Thickly slice the onions, slide a skewer through each slice to hold them together, then grill each side. Which onions to use : I like red onions or sweet onions like Vidalia or Walla Walla, but yellow onions would work too. Check out our Onions: The Bare Essential article for which onions to use for which purposes.

Oh my goodness Melanie. The whole family raved about how scrumptious they were. Made the burgers pop! Thanks again! Your email address will not be published. Share 1. Pin Instructions How To Make Grilled Onions Toss the onion slices with olive oil. Put the onions on a sheet of foil and sprinkle with salt and pepper.

Fold the foil and close it to make a foil pocket. Put the onions in foil on the grill. Cook the onions for 35 minutes. To serve, take the foil packet with onions off the grill. Unwrap the foil to reveal tasty caramelized grilled onions! Save this for later on your social media: Share 1.

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You can grill them at the same time when grilling meat for the main course. For more great grilling recipes, check out grilled filet mignon and grilled hot dog kabobs. Oh my goodness Melanie. The whole family raved about how scrumptious they were.

Made the burgers pop! Thanks again! Your email address will not be published. Share 1. Pin Instructions How To Make Grilled Onions Toss the onion slices with olive oil.

You can also grill white, yellow, or red onions, just keep in mind that each onion will taste a bit different once grilled. Definitely go with a sweet onion for this recipe, but try out other onions as well! You might find that you prefer one onion type over another on the grill.

Ready to sink your teeth into these sweet grilled onions? You can enjoy these grilled onions on top of burgers or steaks, or you can even enjoy them on their own for a delicious side. Any uneaten onions can be chopped up and used in salads or in a variety of recipes that call for onions.

Feel free to get creative with these! Looking for more awesome sides to cook on the grill? Check out these other awesome goodies that go great with all your BBQ lunches and dinners! Ready to toss some grilled onions on your next burger or steak? I guarantee these guys will be total crowd-pleasers!

Your email address will not be published. The Grill Squad is our exclusive membership program that will transform bland cookouts into booming barbecues that you'll remember for a lifetime. The technique and skills you learn will bring your backyard cookouts to a new level.

For the cost of a full brisket, you'll get annual access to an exclusive BBQ community, Pitmaster Classes, discounts, and much much more! Shop our Award-Winning Rubs and Sauces. posted June 16, Grilled Onions. Jump to Recipe Jump to Video Print Recipe.

They're awesome on top of burgers or steaks, or chopped up in a variety of recipes. Prep Time : 15 mins. Using the tip of your knife, cut a V-shaped notch around root to remove it this will ensure that all slices separate when you cut the onion. Place 1 onion half on your cutting board so root end is facing you, then thinly slice onion lengthwise, starting at one side and working all the way to the other so your knife runs through the root halfway through, not starting or ending at the root end.

Repeat same slicing procedure for remaining onion halves. Heat 2 Tbsp. butter in a large saucepan over medium until melted and sizzling. You can use a skillet to cook the onions, but a pan with high sides will keep the onions from flipping out onto your stove.

Using a pan that also has a wide base gives water room to evaporate, allowing the onions to caramelize rather than steam. Instead of dumping in all of the onions at once, which would fill the pot and make it hard to stir which would then cause the ones on the bottom to cook faster , start by adding just a couple of large handfuls to the pot.

Cook, stirring, until onions are soft and starting to turn translucent, 1—2 minutes. Season with a pinch of salt. Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much in any one place, until blonde-colored, 15—20 minutes.

This is the point of doneness for French onion soup! Because most of the water has cooked off at this point, there might be some bare spots where the pot could start to burn.

If this happens, stir in a splash of broth or water. The liquid will dissolve the cooked-on bits, which the onions will re-absorb. For extra-dark onions, the kind that make a great burger topping, cook until they start to almost blacken around the edges and go slightly crisp, another 10—15 minutes.

No one said caramelized onions were quick! Let onions cool in the saucepan, then use or transfer to an airtight container and chill. They will keep up to 1 week.

How would you rate Caramelized Onions? Leave a Review. These turned out yummy. I appreciate the step-by-step instructions with the accompanying pictures so that I knew how long to cook the onion for the color I wanted.

I used them on top of foccaccia, and they were perfect. I like to use sweet Marsala for a great light roux. Redondo Beach, CA. So clear and so easy! This recipe works great! My onions turned out perfectly after about an hour and fifteen minutes of cook time.

After cooking, I blended them with a little bit of water in my food processor to add into my Japanese curry. Onions are off the hook!

Excellent step-by-step directions with amazing results. Just plain yum. It's one recipe that will never die and with a snap of your fingers its easy peasy.

I have read a lot of articles contained on this site and am very pleased with the content of the site! These were so simple to make, and I adore how sweet Vidalia onions taste! What a wonderful side dish for our meal. Love them! These were easy indeed and I love the sweet flavor of the Vidalia onions!

Such an excellent side to our dinner. What an absolutely delicious BBQ side dish…. we love adding these to burgers or serving with grilled vegetables. The balsamic and thyme really finish them off. Great flavor on these grilled onions.

We used them to top some grilled burgers and they were a hit. Grilled burgers with onions on top are one of my favorite combinations for the summertime. Thank you, Chris! My mission is to help make cooking with whole food ingredients easy, fun and delicious!

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Home » Recipes » Meal Type » Side Dishes » Easy Grilled Onions. by Katie Webster July 8, Jump To Recipe. Table of contents Why We Love This Recipe For Grilled Onions Key Ingredients Vidalia Onions Avocado or Olive Oil Balsamic Vinegar Seasonings Step By Step Instructions For Grilling Onions Step 1: Preheat Grill Step 2: Prepare Onions Step 3: Oil and Season Step 4: Grill Step 5: Drizzle Balsamic Vinegar and Thyme FAQ and Expert Tips Alternatives to Try: Serving Suggestions Additional Healthy Grilled Vegetable Recipes To Try.

Why are grilled onions sweet? Can I make grilled onions ahead of time? How do I prevent my onions from falling apart while grilling?

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Pin Recipe. Description If you are wondering about the best way to grill onions, then read on! Ingredients Copy to clipboard Copy to clipboard. Scale 1x 2x 3x. Cook Mode Prevent your screen from going dark.

Preheat grill to high heat. Trim root end of each onion to remove dry and dirty roots. If necessary, rinse the onion to make sure there are no traces of soil on it. Cut onion into ¾-inch thick slabs leaving root intact.

Sprinkle with salt, pepper and thyme. Grill, turning occasionally until the onions are soft and charred in spots, about 12 minutes. Transfer to a plate and drizzle with vinegar.

Notes Make Ahead: They can be made 3 days ahead and served cold or rewarmed in the microwave. Prep Time: 10 mins Active Time: 15 mins Cook Time: 20 mins Category: Side Dishes Method: Grilling Cuisine: Mixed. Nutrition Serving Size: 3 cups, 6 servings Calories: 61 Sugar: 1 g Fat: 3 g Carbohydrates: 9 g Fiber: 2 g Protein: 1 g.

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Leave a Reply Cancel reply Your email address will not be published. Plan cul — January 12, pm Reply. Best AI — December 28, am Reply. org — May 4, am Reply. Ashley — March 15, pm Reply. Put these in a quesadilla and it was incredible!

Katie Webster — March 16, am Reply. heardle game — July 26, am Reply. Dana — July 11, pm Reply. Healthy Seasonal Recipes — July 15, am Reply. Jamie — July 11, pm Reply.

It is a delicious flavor for sure. Thank you, Jamie. I am so happy that you enjoyed. Kate — July 11, pm Reply. Andrea — July 11, pm Reply. What a simple and easy way to have onions. They are perfect for any BBQ or summer dinner. Chris — July 11, pm Reply.

Heat 2 Tbsp. butter in a large saucepan over medium until melted and sizzling. You can use a skillet to cook the onions, but a pan with high sides will keep the onions from flipping out onto your stove. Using a pan that also has a wide base gives water room to evaporate, allowing the onions to caramelize rather than steam.

Instead of dumping in all of the onions at once, which would fill the pot and make it hard to stir which would then cause the ones on the bottom to cook faster , start by adding just a couple of large handfuls to the pot. Cook, stirring, until onions are soft and starting to turn translucent, 1—2 minutes.

Season with a pinch of salt. Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much in any one place, until blonde-colored, 15—20 minutes.

This is the point of doneness for French onion soup! Because most of the water has cooked off at this point, there might be some bare spots where the pot could start to burn. If this happens, stir in a splash of broth or water. The liquid will dissolve the cooked-on bits, which the onions will re-absorb.

For extra-dark onions, the kind that make a great burger topping, cook until they start to almost blacken around the edges and go slightly crisp, another 10—15 minutes. No one said caramelized onions were quick! Let onions cool in the saucepan, then use or transfer to an airtight container and chill.

They will keep up to 1 week. How would you rate Caramelized Onions? Leave a Review. These turned out yummy. I appreciate the step-by-step instructions with the accompanying pictures so that I knew how long to cook the onion for the color I wanted.

I used them on top of foccaccia, and they were perfect. I like to use sweet Marsala for a great light roux. Redondo Beach, CA. So clear and so easy! This recipe works great! My onions turned out perfectly after about an hour and fifteen minutes of cook time.

After cooking, I blended them with a little bit of water in my food processor to add into my Japanese curry. Onions are off the hook! Excellent step-by-step directions with amazing results. Just plain yum. It's one recipe that will never die and with a snap of your fingers its easy peasy.

Mt hood, Oregon. This was the best cooking lesson I've had in 50 years! I am not and never have been a cook, but got a hankering for caramelized onions. With the mini videos I could follow along easily and see which step I was on for the right finishing.

Plus, I'd never thought of cutting onions as this suggested and it sure was easier. In addition, I never thought of pouring water where it had stuck to remove it. I've only washed a pan where that part had hardened and now had to be scrubbed. This made cleaning the pan much easier.

Thank you for so many tips and a fabulous recipe which I will make again. Love the recipe, any excuse to make caramelized onions is always a great reason to make a batch.

An average batch for us is about five pounds of Spanish onions. Wonderful for French Onion soup. My wife loves them as an ingredient with her egg breakfasts. Sometimes accidents while cooking leads you down unexpected paths.

I turned the heat way down after getting them a delicious looking dark and uniform nearly black color. I mistakenly left them go for hours. We ended up with crunchy onions pieces that were actually wonderful mixed into salads.

A tip I am offering after you attempt to loosen all the cooked bits with a little broth or water once that has cooked away. A splash of wine, madiera, brandy or cognac will release the last of the tasty morcels from the bottom of the pan and add another layer of flavor to your onions.

Elk Grove Village, Illinois.