Time 20m Yield 4 servings Number Of Ingredients 3 Steps:
Trim the a thin slice off the side of the whole, unpeeled onion. Set the onion flat on the cut surface for stability. Cut the onion into 4 (1-inch thick) slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize.
Time 30m Yield 6 Number Of Ingredients 8 Steps:
Heat gas or charcoal grill. Brush both sides of sweet onion slices with oil; sprinkle with salt and pepper. Place onions on grill over medium heat. Cook uncovered, turning occasionally, until charred and softened. Remove onions from grill to cutting board; coarsely chop. In medium bowl, mix sweet onions, green onions, jalapeño, oil, vinegar and cumin. Season with salt and pepper. Serve relish at room temperature or chilled.
Time 50m Yield 4 servings. Number Of Ingredients 7 Steps:
Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square)., Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly., Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.
Time 30m Yield 4 servings. Number Of Ingredients 3 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.
Time 20m Yield 10 servings Number Of Ingredients 1 Steps:
Preheat grill to high. Slice onions thickly, about 1 to 1 1/2-inch thick. Place on grill for about 4 to 6 minutes.
Time 20m Number Of Ingredients 4 Steps:
Preheat the grill for medium-high direct heat grilling, about 450-500 degrees F. While the grill preheats, prep the onions. Slice the onion in half lengthwise, leaving both the tip & root end in tact. Peel away the tough outer layers & discard. Slice lengthwise through each half 2-3 more times, taking care to leave the tip & root end in tact, creating 6-8 wedges. Place the sliced onions on a small baking sheet or large plate. Drizzle the oil over top, tossing to coat in the oil. Season with 1/2 teaspoon kosher salt & ground black pepper as desired, tossing again to coat. Place the onions on the grill, cut side facing down. Grill 7-8 minutes, flipping the onions halfway through, until tender & charred as desired. For larger onions, the total cook time may be closer to 10 minutes. , with a splash of balsamic & sprinkling of fresh herbs as desired. If serving on a grilled vegetable platter, drizzle with a light & bright herbaceous sauce, like pesto or chimichurri. Grilled onions are also amazing add-ons for any variety of meals, from grilled chicken bowls to the best-ever burgers to grilled pizza. Enjoy!
Time 1h15m Yield 8 Number Of Ingredients 3 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.
Time 1h5m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Peel the onion and cut off both ends. With a knife or an apple corer hollow out the center of the onion about 1/2 way through. Place the bouillon cube or granules and the garlic clove in the hole. Press in enough cheese to fill the hole to the top. Place the onion on a large sheet of heavy duty foil and gather. It will resemble a “giant Hershey Kiss” Turn grill to med. high and place onion on grill. I use indirect heat side so the onion doesn’t burn. You can also use the top shelf. Close the lid (if it pushes down top of foil, that’s ok) Grill for 1 hour or till tender.
Number Of Ingredients 5 Steps:
Slice onions and green bell peppers, season with olive oil, salt and pepper. Place vegetables on a grill, along with the steak that has been marinated. Cook about 4 minutes on each side.
Time 15m Yield 4 serving(s) Number Of Ingredients 4 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.
More about “grilled onions recipes”
Time 45m Yield 4 Number Of Ingredients 11 Steps:
Preheat grill for medium heat and lightly oil the grate. Stir mayonnaise, Parmesan cheese, garlic, red pepper flakes, paprika, salt, and pepper together in a large bowl. Add potatoes and onion; stir to coat completely. Arrange aluminum foil squares on a work surface and spray each with cooking spray. Divide potato mixture between the four squares. Fold aluminum foil over potato mixture and crimp edges together to form a secure pouch. Cook on the preheated grill until potatoes are tender, about 30 minutes.
