With grilling season in full swing, the grill and deck become an extension of our kitchen and dining room. Summer’s warmth is brief here in Colorado, so most evenings you’ll find us preparing dinner outside. We love grilling steaks, chicken, and fish, but there is always room on the grill for the season’s finest produce. Grilled sweet onions have become a staple companion to any other meat or vegetable we may be preparing. If we happen to have any leftover, I use them in sauces, soups, or on sandwiches for lunch.
Mayan Sweets, Vidalia, Walla Walla, Sunbrero, Imperial Valley Sweets, Super Sweets, and Maui onions are the most widely known. Less pungent than regular onions, their mild, sweet flavor is due to their low sulfur and high water content. Although you can use them in just about any recipe that calls for onion, our favorite way to prepare them is on the grill. Pile them on top of burgers, steaks, fish, and chicken breasts, or mix them into sautéed vegetables—it’s all good. Grilling sweet onions makes summer that much sweeter.
Grilled Sweet Onions
Serves 5-6
1-2 large sweet onions
olive oil
sea salt
pepper
Peel the onions, slice off the ends, and cut into 1/4 inch thick slices. Drizzle with olive oil, salt, and pepper. Let set for a few minutes so the oil can seep through the onion to oil both sides.
Grill over med-high heat on a gas grill or directly over hot coals. Once browned and caramelized on one side, carefully turn over with a spatula or tongs and brown other side. When done, remove onions and keep warm until ready to serve.
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These look so yummy. I have a huge bag of Vidalias and will be sure to throw some on the grill.
I love this in sandwiches as well, I love the caramelized flavours
In NZ that’s a common thing to add in sausage sizzles (sausages wrapped in bread)
Yummy!