GRILLED RED ONIONS
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 13m
Yield about 3 cups
Number Of Ingredients 3
Steps:
- Preheat a grill or a grill pan.
- Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a cutting board and chop into bite-sized pieces or serve whole.
GRILLED RED ONIONS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Cut 4 red onions into wedges and quarter 8 bacon strips. Toss with 6 oregano sprigs, 1 tablespoon olive oil, 2 teaspoons red wine vinegar, 8 garlic cloves, and salt and pepper. Divide between 2 large pieces of foil; seal into flat packets. Grill over high heat, 15 minutes. Let rest before opening.
GRILLED RED ONIONS WITH BALSAMIC VINEGAR AND ROSEMARY
Categories Onion Side Low Fat Quick & Easy Low Cal Low/No Sugar Vinegar Rosemary Healthy Gourmet
Yield Serves 6
Number Of Ingredients 5
Steps:
- Prepare grill.
- In a very small saucepan heat rosemary and vinegar over low heat until hot (do not let boil). Remove pan from heat and let mixture stand, covered, 20 minutes.
- In a metal measure heat oil over low heat until warm. (Heating thins oil, making it easier to brush sparingly over onions.) Arrange onion slices in one layer on trays, keeping slices intact, and brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill in batches on a lightly oiled rack set 5 to 6 inches over glowing coals 4 to 6 minutes on each side, or until lightly charred and softened. Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, and salt and pepper to taste.
- Serve onions warm or at room temperature.
GRILLED RED ONIONS WITH BALSAMIC VINEGAR
Provided by Food Network
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat a clean griddle and brush with 1/2 of the oil. Brush onion slices lightly with remaining oil on both sides, season with salt and pepper and place on griddle. Grill for 3 to 5 minutes on each side, or until softened and lightly charred. Transfer onions to a bowl, drizzle with vinegar and sprinkle with rosemary. Toss to separate rings and season with more salt and pepper as needed.
GRILLED RED ONION
Steps:
- Preheat the grill or a grill pan.
- Peel the onion and slice it into 1/3-inch thick rounds. Brush the onion slices with oil and grill over medium heat, until the onions soften and get grill marks, about 6 minutes on each side. Season with salt and pepper, to taste.
Nutrition Facts : Calories 47 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Sodium 1 milligrams, Carbohydrate 4 grams, Fiber 0.5 grams, Protein 0.3 grams
GRILLED PIZZA WITH GRILLED RED ONIONS AND FETA
I use a perforated grill pan to cook sliced onions and other vegetables on the grill. They'll have a nice charred flavor and be just soft enough if you cook them before you put them on the pizza.
Provided by Martha Rose Shulman
Categories pizza and calzones, main course
Time 30m
Yield 3 10-inch pizzas
Number Of Ingredients 7
Steps:
- Prepare a hot grill. Place the onions in a bowl and toss with 1 tablespoon of the olive oil and salt and pepper to taste. Place a perforated grill pan on the grill and let it get hot, then add the onions and cook, tossing in the pan or stirring with tongs, for about 3 to 5 minutes, just until they soften slightly and begin to char. Remove from the grill and return the onions to the bowl.
- Oil the hot grill rack with olive oil, either by brushing with a grill brush or by dipping a folded wad of paper towels in olive oil and using tongs to rub the rack with it. Place a round of dough on a lightly dusted baker's peel or rimless baking sheet. Slide the pizza dough from the peel or baking sheet onto the grill rack. If the dough has just come from the freezer and is easy to handle, you can just place it on the rack without bothering with the peel. Close the lid of the grill - the vents should be closed --- and set the timer for 2 minutes.
- Lift up the grill lid. The surface of the dough should display some big air bubbles. Using tongs, lift the dough to see if it is evenly browning on the bottom. Rotate the dough to assure even browning. Keep it on the grill, moving it around as necessary, until it is nicely browned, with grill marks. Watch closely so that it doesn't burn. When it is nicely browned on the bottom (it may be blackened in spots), use tongs or a spatula to slide the dough onto the baking sheet or peel, and remove from the grill. Cover the grill again.
- Make sure that there is still some flour on the peel or baking sheet and flip the dough over so that the uncooked side is now on the bottom. Brush the top lightly with oil, then top with a thin layer of tomato sauce (no more than 1/4¼ cup) and a layer of grilled sliced onions. Sprinkle with thyme and feta, and drizzle on a little more olive oil. Slide the pizza back onto the grill. If using a gas grill, reduce the heat to medium-high. Close the lid and cook for 2 to 3 more minutes, until the bottom is brown. Open the grill and check the pizza. The top should be hot and the bottom nicely browned. If the bottom is getting too dark but the pizza still needs a little more time, move it to a cooler part of the grill and close the top. Use a spatula or tongs to remove the pizza to a cutting board. Cut into wedges and serve. Repeat with the other two crusts.
Nutrition Facts : @context http, Calories 794, UnsaturatedFat 11 grams, Carbohydrate 127 grams, Fat 20 grams, Fiber 10 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 1731 milligrams, Sugar 8 grams
PICKLED GRILLED RED ONIONS
These onions are sweet and tart. They are terrific as a condiment for a piece of grilled chicken or on top of your best burger.
Provided by CookBrooke
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
- Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
- Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.
Nutrition Facts : Calories 68.6 calories, Carbohydrate 16 g, Fiber 0.6 g, Protein 0.4 g, Sodium 584.3 mg, Sugar 14.1 g
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BEST GRILLED ONIONS – A COUPLE COOKS
From acouplecooks.com
Cuisine AmericanTotal Time 15 minsCategory Side DishCalories 62 per serving
- Cut the onions into wedges, leaving root partially intact so the layers stay together. Place it in a bowl and mix it with the olive oil and kosher salt.
- Place directly on the grill grates and grill the onions 8 to 10 minutes until tender, turning several times.
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5/5 (1)Published Oct 4, 2022Category Recipe Roundup
- Balsamic-Glazed Red Onions. This recipe is the perfect blend of sweet and savory, making it an elegant addition to any meal. The finished onions are tender and richly flavored, with just a hint of sweetness from the balsamic vinegar.
- Pickled Red Onions. The flavor of pickled red onions is really unique. They’re tangy and slightly sweet, with a hint of spice from the mustard seeds.
- Olive Pizza With Red Onions. Pizza is always a winner, and this quick and easy recipe is no exception. The onions are mellowed by the heat of the pizza, while the olives provide a salty contrast you’ll love.
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