Onion slices and wedges are perfect for all grilling occasions. Memorial Day is often considered the kick-off weekend for summer BBQs, so I thought I’d share my top ten grilling tips. Before you fire up the grill, please take time to remember the brave men and women who so bravely fought for our freedoms.
Top Ten Tips for Perfectly Grilled Onions
1. For slices, cut onions at least a half-inch thick for best results. A large onion will yield 4-6 slices.
2. When cutting wedges, do not cut completely through the root end, or the onions will fall apart. Wedges should be at least 1-inch wide. A large onion will yield 4-6 wedges.
3. Lightly spray or brush grates with oil before heating up the grill to prevent sticking. Then, brush both sides of the onion slices/wedges with olive oil, sprinkle with salt and pepper, a favorite seasoning blend, or fresh chopped herbs.
4. Grill, covered with a foil pan over medium heat 15-20 minutes or until tender. Use tongs and turn onions only 1 or 2 times. Covering the onions will help them cook more evenly through the center.
5. Worried about onions falling apart or having trouble turning them? Try these ideas:
– Cover the grill grates with tinfoil and poke small holes in the foil to allow heat through.
– Run wooden or metal skewers through each slice or wedge. Be sure to soak wooden skewers (or toothpicks) in water first, to prevent them from burning.
– Onions can also be placed in grill baskets, trays, or tented in tinfoil.
6. When using baskets or tinfoil, figure one large onion cut into pieces will yield about 1/2 to 3/4 of a cup grilled onion or one serving.
7. Preparing for a large crowd or have a small grill? Grill onions first, cover and set aside. Reheat prior to serving. This also works great for camping and tailgating.
8. Instead of butter or oil, coat onions with honey mustard, balsamic vinegar, BBQ sauce, or another dressing to compliment other grilled foods.
9. Cumin, smoked paprika, and chili powder make great seasoning alternatives to salt and pepper.
10. Grilled onions add a smokey flavor to salsas, relishes, and baked beans.