I like to grill onions to mix with other grilled veggies, but, frankly, onions are a pain to grill. Onion halves are awkward and can't be browned well on the rounded surfaces. Diced or sliced onions are unruly -- they are hard to flip and brown evenly and burn easily, and you need something like GrillGrates or a griddle or skillet to cook them without falling into the fire.
I saw a tip from Kitchn about Bobby Flay's method recently and tried it last night. I have to say it's a nice solution to the problem of grilling onions --
Remove the loose parts of the brown husk on a whole onion, but leave the unbroken dry husk intact -- don't remove. Slice off and discard the tip of the onion. Slice the onion across the middle into generous slices (3/8 to 1/2 inch / 8-12 mm), leaving the brown husk around each slice. Brush the cut surfaces with oil. Grill until browned and softened to your preference. Use a spatula or tongs to gently flip as needed. Remove the brown husk from around each slice. Serve the slices as-is as a side or dice the cooked onion for use in a dish.
The husk held the onion slice together a lot better than a slice without the husk. The husk on one of my slices split open during grilling so the slice started to fall apart. It was almost done, however, so I babied it through the last few minutes of cooking. The husks on the intact slices slipped off easily after cooking.
https://www.thekitchn.com/bobby-flay...trick-22939816
I saw a tip from Kitchn about Bobby Flay's method recently and tried it last night. I have to say it's a nice solution to the problem of grilling onions --
Remove the loose parts of the brown husk on a whole onion, but leave the unbroken dry husk intact -- don't remove. Slice off and discard the tip of the onion. Slice the onion across the middle into generous slices (3/8 to 1/2 inch / 8-12 mm), leaving the brown husk around each slice. Brush the cut surfaces with oil. Grill until browned and softened to your preference. Use a spatula or tongs to gently flip as needed. Remove the brown husk from around each slice. Serve the slices as-is as a side or dice the cooked onion for use in a dish.
The husk held the onion slice together a lot better than a slice without the husk. The husk on one of my slices split open during grilling so the slice started to fall apart. It was almost done, however, so I babied it through the last few minutes of cooking. The husks on the intact slices slipped off easily after cooking.
https://www.thekitchn.com/bobby-flay...trick-22939816
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