Simple Grilled Onions
Perfectly tender, caramelized, and smoky grilled onions take an everyday hamburger, taco, pizza, and salad to the next level. If you’re a diehard onion lover, they’re even good on their own.
Let’s be honest, raw onions can be rough. Yes, soaking them in water after cutting does calm them down. When a friend grilled them for our hamburgers, I was impressed. Why didn’t I think of that?
The caramelization created extra sweetness that’s great on its own and adds an extra special touch that raw onions just can’t reach. Did I mention they store well for getting ahead on weekday lunch prep?
Which Onions Are Best for Grilling?
For the best caramelization, you’ll want the sweeter varieties, like Vidalia, Maui, and Walla Walla. Red onions also fare well on the grill. That said, the best onion is the one you have, whether white, yellow, or red.
How to Grill Onions
Cut the ends off the onions, then peel and slice them into thick rounds. Season and slap them on the grill.
Recipe Tips and Twists
- Slice the onions into even slices so they all cook at the same rate.
- Avoid excess heat because the onions will burn before cooking through.
- Feel free to swap out the seasonings with steak, burger, jerk, and ranch seasonings.
Make-Ahead Meal Prep
Make a double or triple batch and store the grilled onion slices in an airtight container for easy meal prep. They’ll stay fresh for up to 5 days in the fridge or 6 months in the freezer. Use them at will for adding flavor to any savory dish. They work well in slices, or you can dice them.
How to Use Grilled Onions
This versatile building block for fast meal prep goes great on pizza, sandwiches, fajitas, tacos, pasta salads, and more. They add extra flavor to French onion soup, stews, and sauces.
More Time-Saving Building Blocks to Try
By Imma
Grilled Onions
Ingredients
- 2 large onions, peeled and sliced into thick rounds
- 2 tablespoons (30ml) olive oil
- salt and pepper to taste
- 1 teaspoon (1g) minced thyme
- 1 tablespoon (10g) steak seasoning (or your favorite blend)
- 1 tablespoon (15ml) balsamic vinegar (optional)
Instructions
- Preheat a grill on medium-high heat to 375-450℉ (190-205℃).
- Cut the ends off the onions, peel off the papery skin, and slice them into thick rounds.
- Brush the onion slices with olive oil, season them with salt and pepper, then sprinkle on the optional thyme and your chosen seasoning. Turn them over and repeat with the olive, salt, pepper, thyme, and seasonings on the other side.
- Place the onions on the hot grill and cook for 3-4 minutes or until they have grill marks. Flip them carefully and grill them for another 3-4 minutes.
- Once the onions are done, remove them from the grill and drizzle them with optional balsamic vinegar. Serve as a building block for burgers and sandwiches, and enjoy.
Tips & Notes:
- Vidalia, Maui, and Walla Walla onions are good choices for grilling because they’re milder with a higher sugar content for easier caramelization.
- A grill basket can keep the onions from falling through the grates.
- Please remember that the nutritional data is a rough estimate and can vary greatly based on the products used in the recipe.
Great recipe. Thanks for another great way to take care of meal prep while grilling on the weekends.