Adding onions to your grilling adventure not only adds sweetness but can also provide great health benefits. Eating onions regularly has been linked to preventing cancer and treating bronchitis. Learning how to roast onions to complement your favorite dishes will improve the taste of your cooking and your health.
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Part 1 of 3: Preparing the Grill and Ingredients
Step 1. Clean the toaster before use
Especially if you are going to place the onions directly on the grill, the grill must be clean. Even if the onions aren't placed directly on top of them, a clean grill works better than a dirty one.
- To clean your grill, pour some vegetable oil on a thick paper towel and rinse each grate, one at a time. You can also place the oil directly on the grill grill and remove dirt with a spatula or other tool if needed.
- Some grills have a "clean" setting. If the steps above are not enough, you can use this option if you have one on your grill.
Step 2. After cleaning, spray with oil to prevent sticking
The oil not only cleans the grill, it also prevents the food from sticking. Do this before you turn on the fire, because if you do it later, the oil will be completely cooked.
Any oil can be used. This is not an oil for roasting onions so a cheap vegetable oil is suitable for this
Step 3. Choose between tin foil, basket, baking sheet or skewer
Placing onion slices on the grill requires tools so that the entire surface is cooked and doesn't fall between the grill bars. Tin foil tents and baskets, baking sheets or skewers for piercing onions will do.
- You can also use tin foil over the bars by making small holes in the tin foil to allow the heat to escape upwards.
- When using a skewer, don't forget to soak it in water first so it doesn't burn.
Step 4. If you don't have any utensils, use large slices or whole onions
If you don't have the above tools, you'll need to cook onions in large slices or whole onions. Large round slices are easiest, as it's difficult to grill whole onions evenly – one side will inevitably burn more than the other.
Step 5. Choose your onion dressing
Olive oil, salt and pepper, and your favorite seasonings are the essence of roasted onions. There are also those who use butter and beef bouillon granules. Here are some ideas you can use, regardless of the shape of your onions:
- Honey mustard
- Balsamic vinegar
- BBQ sauce
- Worcestershire sauce (English soy sauce)
- Steak seasoning
Part 2 of 3: Grilling Onion Slices
Step 1. Choose large, dense onions from a local store
Vidalia onions are a popular choice because of their taste and size. Onions are popular, sweet red onions are also widely used.
Any onions, as long as they are large and fresh, can be grilled. For whole onions, symmetrical ones are best, so that one side doesn't roast longer than the other
Step 2. Cut the ends of the onions and peel them
Get rid of the dry, thin, peeling outer skin. Check the next layer of onion for wrinkles or damage and peel again if needed. You can tell when the layers are exposed.
Step 3. Slice the onion
To make slices, hold the onion by the root end, and place it sideways on a cutting board. Your hands and roots should be horizontal to the cutting board. Slice the onion thickly, about 1.3 cm thick.
- To cut triangular slices, don't cut off all the ends of the onion. When you cut the onion, it will fall apart. Slice the slices about 2.5 cm wide, and an onion of sufficient size will make 4-6 triangles.
- These are all just recommendations. You can cut the onion to your liking, from thick triangles to whole slices. Just remember, the smaller the onion, the more likely it is to fall between the bars – for small onions, you'll need a tool to keep them from falling.
Step 4. Brush the slices with olive oil and seasoning to taste
Any seasoning you like such as salt, pepper or garlic powder. The list of spices was discussed above but olive oil, salt and pepper are the most commonly used. Make sure you put the seasoning on both sides of the onion slices!
Step 5. Heat the grill over medium heat
Place the onion slices directly on the bars. Alternatively, use an aluminum foil grill basket. Let it bake for about 3-5 minutes until you can see black spots on the grill. Larger, thicker onions may take up to 7 minutes.
- To make a foil tent, place a few sliced onions on a sheet of foil. Fold the long side inward, covering the onion, and then roll the short side covering the onion inside.
- Skewers are easiest for triangular cuts, if you're afraid the onions will fall apart. Again, don't forget to soak the skewers in water before use, as they may catch fire.
Step 6. Flip the grilled onion slices with tongs
Allow the other side to bake for 3-5 minutes or until you see black spots on the grill. If you want to add spices or olive oil, do so now.
Try one onion fringe. Is it still crunchy at first, but soft and starting to turn like caramel? That means the onions have been grilled enough
Step 7. Remove the sliced onions from the grill, and serve with your dish
Grilled onions make a great side dish, but they're also a great addition to salsa, baked beans, curries, and other vegetables.
Part 3 of 3: Roasting Whole Onions
Step 1. Remove the dry outer skin of the onion
Check for any subsequent damage to the coating, and remove the coating if necessary. If you don't think the coating is edible, keep peeling it off.
Leave the underside – the part with the roots or hairs – intact. That is the basis of your onion
Step 2. Cut the onions
Mulang cut 1/3 of the top then discarded. Then remove the core or center of the onion. To do this, insert a knife into the periphery of the onion's core, stopping before it reaches the bottom (otherwise the onion won't be whole anymore). Work around the core until you can pry the core out, with the base still together.
- Slice from the hole you just made towards the layers, stopping just before the onions come out (again, these are whole onions, not triangular slices). These pieces will allow the spices to seep into each layer of the onion.
- Alternatively, you can use the tip of your knife, and make small holes around the center of the onion. You will be placing the spices in these small holes, not in the core of the onion.
Step 3. Season the onions to taste
Most people start with butter or olive oil as a base. Then you can add whatever seasonings you like, such as salt, pepper, or garlic powder. A short list of seasoning options is in the first part of this article, whichever you prefer is the best!
Use a combination of herbs and spices, or a ready-made seasoning (such as steak seasoning) for a full flavor that complements the natural flavor of the onion. Remember this side dish that comes with grilled onions if you are confused about choosing a sweet or savory seasoning for grilled onions
Step 4. Wrap the whole onion in a tin foil bag, and seal all openings
Place the bag on a grill surface over medium heat, and let it roast for 20 to 30 minutes. Check every few times to keep the heat in the foil bag.
Some onions (and some grills) can take up to 45 minutes. If your onions need more than 20 to 30 minutes, don't worry. This is usually for the larger onions. If unsure, bake longer – if undercooked the inside may be just warm but not cooked through
Step 5. Remove the onions from the grill, and serve with your dish
Whole roasted onions are a side dish on their own – with a salad and a slice of fresh bread, you're ready to eat. But grilled onions are also delicious served with side dishes of stews, curries or other hot vegetables.
Tips
- When preparing grilled onion slices, do not cut the roots. Let it stick so that the onions stick together when slicing.
- While the vidalia onion, or yellow onion is used here as an example, try experimenting with different onion varieties as you master the grilling technique. Each color has a different taste, and gives your cooking a different flavor. The most common onions are yellow, white, red and purple, and you can buy them at your local grocery store.
- If the surface of your grill is far away from the bars, or if your onions are small enough to fall between them, use a foil basket for the onion slices. To make an aluminum foil basket, double the foil layer and fold the edges to a minimum of 2.5 cm each side. Fold the corners of the basket, and bring the corners together. Put the sliced onions in it and place the foil on the grill.
- The longer you leave the onions on the grilling surface, the softer the onions will be. Experiment with cooking times to find the result you like best.
