Perfectly tender, caramelized, and smoky grilled onions take an everyday hamburger, taco, pizza, and salad to the next level. If you’re a diehard onion lover, they’re even good on their own.
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Let’s be honest, raw onions can be rough. Yes, soaking them in water after cutting does calm them down. When a friend grilled them for our hamburgers, I was impressed. Why didn’t I think of that?
The caramelization created extra sweetness that’s great on its own and adds an extra special touch that raw onions just can’t reach. Did I mention they store well for getting ahead on weekday lunch prep?
Which Onions Are Best for Grilling?
For the best caramelization, you’ll want the sweeter varieties, like Vidalia, Maui, and Walla Walla. Red onions also fare well on the grill. That said, the best onion is the one you have, whether white, yellow, or red.
How to Grill Onions
Cut the ends off the onions, then peel and slice them into thick rounds. Season and slap them on the grill.
Recipe Tips and Twists
- Slice the onions into even slices so they all cook at the same rate.
- Avoid excess heat because the onions will burn before cooking through.
- Feel free to swap out the seasonings with steak, burger, jerk, and ranch seasonings.
Make-Ahead Meal Prep
Make a double or triple batch and store the grilled onion slices in an airtight container for easy meal prep. They’ll stay fresh for up to 5 days in the fridge or 6 months in the freezer. Use them at will for adding flavor to any savory dish. They work well in slices, or you can dice them.
How to Use Grilled Onions
This versatile building block for fast meal prep goes great on pizza, sandwiches, fajitas, tacos, pasta salads, and more. They add extra flavor to French onion soup, stews, and sauces.
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By Imma