Best Ever Grilled Onions Recipe
Introduction
Grilled onions bring a sweet, smoky flavor that’s perfect for summer barbecues or as a savory side. This method ensures perfectly tender, golden slices that enhance any meal. You’ll learn how to grill onions with ease using a simple skewer technique.
Ingredients
- 2 sweet onions (such as Walla Walla or Vidalia)
- 1 tablespoon olive oil
- Kosher salt
- Fresh ground pepper
Instructions
- Step 1: Place an onion on a cutting board with the root end facing sideways. About ¾ inch from the root, drive a wooden skewer through the center of the onion. Push the skewer all the way through so that the flat end is next to the onion and the pointy end extends as far away as possible.
- Step 2: On one side of the skewer, slice off the root end of the onion. On the other side, leaving about ¾ inch of onion, slice the onion so the skewer goes through the center of the slice.
- Step 3: Trim the skewer so no excess sticks out. Repeat this process to create even slices about ¾ inch thick for both onions.
- Step 4: Brush each onion slice on both sides with olive oil, then season with kosher salt and fresh ground pepper.
- Step 5: For a charcoal grill, create a two-zone fire by placing coals on one side and leaving the other side empty.
- Step 6: Place onions on the cooler side of the grill. Flip and rotate every 10 to 15 minutes until golden brown and tender, about 25 to 40 minutes depending on heat intensity.
- Step 7: For a gas grill, preheat for 5 to 10 minutes, then lower burners to low.
- Step 8: Cook onions on the low burner, flipping every 10 minutes until golden brown and tender, about 25 to 40 minutes.
Tips & Variations
- Try adding a splash of balsamic vinegar or a sprinkle of fresh herbs like thyme or rosemary for extra flavor.
- Use red onions for a sharper taste or yellow onions for a more robust sweetness.
- If you don’t have skewers, you can grill onion slices on a grill basket to keep them intact.
Storage
Store grilled onions in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill or in a skillet to preserve their texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular white onions instead of sweet onions?
Yes, you can, but sweet onions like Walla Walla or Vidalia are preferred because of their mild flavor and natural sweetness, which caramelizes nicely on the grill.
How do I know when the grilled onions are done?
Your grilled onions are ready when they become golden brown and tender throughout, usually after 25 to 40 minutes of cooking on low heat. They should be soft enough to pierce easily with a fork.
PrintBest Ever Grilled Onions Recipe
This Best Ever Grilled Onions recipe delivers tender, sweet, and perfectly charred onions every time. Using a skewer to hold thick slices together, these sweet onions are brushed with olive oil, seasoned, and slow-grilled on a charcoal or gas grill until golden brown and tender. Perfect as a side or topping for burgers and steaks, these grilled onions bring out a deep, caramelized flavor with effortless preparation.
- Prep Time: 10 minutes
- Cook Time: 25-40 minutes
- Total Time: 35-50 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Ingredients
Ingredients
- 2 sweet onions (such as Walla Walla or Vidalia)
- 1 tablespoon olive oil
- Kosher salt, to taste
- Fresh ground pepper, to taste
Instructions
- Prepare the onions: Hold one onion on a cutting board with the root end facing sideways. Insert a wooden skewer lengthwise through the center of the onion, about 3/4 inch from the root end, pushing it all the way through so the flat end rests against the onion and the pointy end extends outward.
- Slice the onion: On one side of the skewer, slice off the root end of the onion. On the other side, slice the onion into even slices about 3/4 inch thick, ensuring the skewer remains through the center of each slice to hold them together.
- Trim the skewers: Cut the protruding part of the skewer so no excess sticks out from the onion slices. Repeat this process to slice both onions fully.
- Season the onion slices: Brush both sides of each onion slice generously with olive oil. Season with kosher salt and freshly ground pepper to taste.
- Prepare your grill – charcoal method: Set up a two-zone fire with charcoal on one side and no coals on the other. Place the onion slices on the cooler side of the grill to cook indirectly.
- Grill on charcoal: Flip and rotate the onion slices every 10 to 15 minutes to ensure even cooking and caramelization. Grill for 25 to 40 minutes or until the onions are golden brown and tender. The cooking time depends on the heat intensity and the distance from the coals.
- Prepare your grill – gas method: Heat the gas grill for 5 to 10 minutes, then lower the burners to low heat. Place the onion slices on the grill over the low burner.
- Grill on gas: Cook the onions slowly, flipping every 10 minutes, for about 25 to 40 minutes until they turn golden brown and are tender. Adjust cooking time based on your grill’s temperature.
- Serve: Remove the grilled onions from the grill and serve immediately as a flavorful side dish or topping.
Notes
- Using sweet onions like Walla Walla or Vidalia enhances the natural sweetness after grilling.
- The skewer technique keeps onion slices intact and easy to flip during grilling.
- Adjust grilling times depending on your grill’s heat and how caramelized you want your onions.
- For added flavor, sprinkle a little smoked paprika or balsamic vinegar after grilling.
Keywords: grilled onions, sweet onions, Walla Walla onions, Vidalia onions, grilled side dish, easy grilled recipe, barbecue side
