Wonderfully tender and surprisingly sweet, these are the best grilled onions for cookouts, BBQ, or just as an extraordinary side dish for weekday dinners.
Peel the onions, then cut them into ½ - ¾ inch thick slices (about 1.2-1.9cm). Brush both sides of the onion slice with the oil, then sprinkle with salt and pepper.
Place the slices directly on the grill grates and cook for 12-15 minutes, turning 1-2 times throughout so that the onions are soft and golden, but with distinctive, dark char marks.
Alternatively, you can cook the onions in foil if you don’t want to put them directly onto the grill. Simply make a package using two pieces of aluminum foil. Crimp them together to seal. Follow the same cooking instructions, opening up the lid to flip them halfway.
How To Store
These are best served fresh, but if you do have leftovers, allow them to cool completely before transferring to an airtight container. They’ll keep for up to a week in the fridge.
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Notes
You can experiment with fresh herbs and spices too – paprika, chili powder, fresh basil, cumin, or thyme all work well with onions and will complement their sweetness.Check the blog post for serving recommendations!