Grilled Onions
Thick-cut onion slabs with a sweet, smoky char from the grill. A ridiculously simple side that transforms the humble onion into something jammy, caramelized, and perfect for piling onto burgers, steaks, or serving straight from the platter.
For 4 servings
- prep · ~10 min
Preheat the grill and prep the onions.
1.Heat a gas or charcoal grill to medium-high heat (around 400°F).2.Peel all 4 large onions and slice horizontally into ½-inch thick rounds.3.Keep the rings intact — don't separate them.TIPUse a skewer pushed horizontally through each onion round to keep the rings from falling apart on the grill. - prep · ~2 min
Season the onion slabs.
1.Brush both sides of each onion round generously with olive oil.2.Season both sides with a pinch of salt and a pinch of black pepper. - grill · ~9 min
Grill the onions until tender and charred.
1.Place onion rounds directly on the grill grates over medium-high heat.2.Grill for 4 to 5 minutes on the first side, until deep grill marks appear.3.Flip carefully with tongs and grill the second side for another 3 to 4 minutes.TIPDon't move the onions for the first 4 minutes — they need undisturbed contact with the hot grates to develop a good char. - serve
Transfer to a platter and serve hot.
Slide the grilled onion rounds onto a serving plate. Serve immediately alongside burgers, grilled steak, or chop and fold into salads.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Don’t slice the onions paper-thin; ½-inch rounds hold up to the heat and won’t fall through the grates.
- 2Push a metal skewer horizontally through each onion round before grilling to keep the rings intact during flipping.
- 3Resist moving the onions for the first 4 minutes — undisturbed contact builds a deep, caramelized char.
- 4Use a wide metal spatula or tongs to flip the rounds gently so the inner rings don’t separate.
- 5Grilled onions can be stored in an airtight container in the fridge for up to 4 days; reheat in a skillet or on the grill.
- 6For extra flavor, brush with balsamic vinegar or Worcestershire sauce during the last minute of grilling.
Adapt it for your goals.
Balsamic-glazed
During the last minute of grilling, brush each side with balsamic vinegar for a tangy-sweet finish that complements the char.
smoky spicedSmoky-spiced
Add ½ teaspoon smoked paprika and ¼ teaspoon cumin to the oil for a warm, smoky depth before grilling.
veganVegan
The recipe is already vegan; serve with plant-based burgers or pile onto grain bowls for a smoky vegetable main.
herb infusedHerb-infused
Sprinkle with fresh thyme or rosemary leaves after flipping for an aromatic, savory kick.
low oilLow-oil
Use a spray bottle to mist the onion rounds with oil instead of brushing, reducing oil while still promoting browning.
Why this is on our healthy list.
Rich in Quercetin
Onions are a top source of quercetin, an antioxidant that supports heart health and may reduce inflammation.
Low in Calories
Each serving of grilled onions contains minimal calories while adding flavor and bulk — ideal for weight-conscious meals.
Contains Prebiotic Fiber
Onions provide inulin, a prebiotic fiber that feeds beneficial gut bacteria and supports digestive health.
Frequently asked questions
Push a metal skewer horizontally through each onion round before grilling — it holds the layers together so you can flip easily.
