Grilled Onions
Sweet, smoky, and tender grilled onion slices with a perfect char. This simple side dish is a fantastic addition to any barbecue, perfect for topping burgers, steaks, or enjoying on its own.
For 4 servings
5 steps. 10 minutes total.
- 1
Preheat and prepare the grill
- a.Set your grill to medium-high heat, aiming for a temperature of 400-450°F (200-230°C). Once hot, clean the grates thoroughly with a grill brush and then lightly oil them with a paper towel dipped in a high-smoke-point oil to prevent sticking. This step takes about 5-10 minutes.
- 2
Prepare the onions
- a.Peel the outer papery skin from the onions, leaving the root end intact to help hold the slices together. Slice the onions crosswise into thick rings, about 1/2 to 3/4-inch thick. In a large bowl, gently toss the onion slices with olive oil, salt, black pepper, and garlic powder (if using) until they are evenly coated.
- 3
Grill the onion slices
- a.Carefully place the seasoned onion slices directly on the hot, oiled grill grates. Grill for 4-6 minutes on the first side, with the lid closed, until they become tender and develop deep, caramelized grill marks. Avoid moving them around too much to get a good char.
- 4
Flip and finish grilling
- a.Using a wide, sturdy spatula, carefully flip the onion slices. Grill for another 4-5 minutes on the second side, or until they are tender-crisp and nicely charred. The exact time will depend on the thickness of your slices and the heat of your grill.
- 5
Serve immediately
- a.Remove the onions from the grill and transfer them to a serving platter. Serve hot as a side dish or as a topping for burgers, steaks, or sausages. Garnish with fresh parsley if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose large, firm onions like Vidalia, sweet, or yellow varieties for the best sweet flavor and sturdy slices that hold up on the grill.
- 2Slicing the onions at least 1/2-inch thick is crucial. Thinner slices are more likely to fall apart and slip through the grates.
- 3If you're concerned about smaller rings falling through, use a grill basket or thread the entire onion slice onto a metal or pre-soaked wooden skewer.
- 4For a touch of sweetness and tang, brush the onions with a little balsamic glaze during the last minute of grilling.
- 5Don't overcrowd the grill. Leave space between the onion slices to ensure they cook evenly and get a good char rather than steaming.
- 6Leftover grilled onions are fantastic in salads, sandwiches, frittatas, or quesadillas. Store them in an airtight container in the refrigerator for up to 4 days.
Adapt it for your goals.
Herbaceous
Toss the onions with 1 teaspoon of dried Italian seasoning, oregano, or thyme along with the other seasonings before grilling.
SpicySpicy
Add 1/4 to 1/2 teaspoon of red pepper flakes to the olive oil mixture for a spicy kick.
SmokySmoky
Incorporate 1/2 teaspoon of smoked paprika into the seasoning mix for a deeper, smoky flavor.
CheesyCheesy
After removing the onions from the grill, immediately sprinkle them with grated Parmesan or crumbled feta cheese.
Why this is on our healthy list.
Rich in Antioxidants
Onions are an excellent source of antioxidants, particularly quercetin, which helps combat inflammation, reduce oxidative stress, and protect against chronic diseases.
Supports Heart Health
The compounds in onions may help reduce high blood pressure, lower cholesterol levels, and prevent blood clots, contributing to a healthier cardiovascular system.
Promotes Digestive Health
Onions are a good source of fiber and prebiotics, which are essential for optimal gut health. They help feed beneficial gut bacteria and promote regular bowel movements.
Low in Calories, High in Flavor
Grilled onions add a tremendous amount of sweet and savory flavor to meals without adding significant calories, making them an ideal choice for weight management and healthy eating.
Frequently asked questions
A standard serving of grilled onions (about 1/2 cup or 90g) contains approximately 60-80 calories, primarily from the onions and the olive oil used in preparation.