The Culinary Connoisseur
Layers of Flavor
28
Jun
Jun
Peel away a layer and you get…more layers! Which makes onions
are perfect for grilling. The heat turns them sweet and brings out delicious
flavor, layer after layer. Add them to salads, burgers and sandwiches for
amazing mouth-feel and sweetness.
are perfect for grilling. The heat turns them sweet and brings out delicious
flavor, layer after layer. Add them to salads, burgers and sandwiches for
amazing mouth-feel and sweetness.
3 red onions, sliced crosswise into ½ inch rounds1 ½ cups bottled hickory-flavored barbecue sauce
Preheat barbecue to medium heat. Use a skewer or long
toothpick to hold the rings together.
Brush onion slices generously with barbecue sauce. Lightly oil the grill
grate with an oil-dampened paper towel.
Grill until onions are tender, brown and glazed, basting with barbecue
sauce and turning occasionally, about 15 minutes.
toothpick to hold the rings together.
Brush onion slices generously with barbecue sauce. Lightly oil the grill
grate with an oil-dampened paper towel.
Grill until onions are tender, brown and glazed, basting with barbecue
sauce and turning occasionally, about 15 minutes.
Onions can also be grilled whole as a side dish to
accompany your meal. Hollowed out, they make a tasty container for salsa,
relish or vegetables. Adding wood chips
to the grilled process adds dimension to the taste.
accompany your meal. Hollowed out, they make a tasty container for salsa,
relish or vegetables. Adding wood chips
to the grilled process adds dimension to the taste.
2 cups wood chips
8 medium Vidalia or red onions
2 red peppers, cored and diced
8 medium Vidalia or red onions
2 red peppers, cored and diced
1 kielbasa, diced
1/4 cup dark brown sugar
1/2 cup sweet red barbecue sauce
4 tablespoons olive oil
Freshly ground black pepper, to taste
1/2 cup sweet red barbecue sauce
4 tablespoons olive oil
Freshly ground black pepper, to taste
Soak wood chips in a container of water for 15 to 30
minutes. Drain and set chips aside. Preheat grill to high then turn off one
burner to allow for indirect grilling.
minutes. Drain and set chips aside. Preheat grill to high then turn off one
burner to allow for indirect grilling.
Cut off onion tops and peel. Hollow out onions leaving
base intact. Finely chop pieces removed from onions.
base intact. Finely chop pieces removed from onions.
In mixing bowl, combine chopped onions, diced peppers and
kielbasa, brown sugar and barbecue sauce. Spoon onion/pepper mixture into the
center of each whole onion. Top each onion with 1/2 tablespoon oil.
kielbasa, brown sugar and barbecue sauce. Spoon onion/pepper mixture into the
center of each whole onion. Top each onion with 1/2 tablespoon oil.
Arrange onions on grill grate away from fire. If using a
charcoal grill, toss wood chips on coals. If using a gas grill, place wood
chips in a foil pan or smoker box under the grate. Grill the onions 50 to 60
minutes or until they are golden brown and tender.
charcoal grill, toss wood chips on coals. If using a gas grill, place wood
chips in a foil pan or smoker box under the grate. Grill the onions 50 to 60
minutes or until they are golden brown and tender.
4 large onions (sweet,
such as Vidalia)
such as Vidalia)
Dash salt
Dash pepper
4 tablespoons olive
oil
oil
Slice the stem from
the onions and peel them, leaving the root intact. Slice a bit of the root off,
just enough to provide a flat end so they won’t wobble.
the onions and peel them, leaving the root intact. Slice a bit of the root off,
just enough to provide a flat end so they won’t wobble.
Working from the top
and using a sharp knife, a small melon baller, or apple corer, cut the cores
from the onions. You should have a cavity about 1 inch across and almost
through to the bottom of the onion without piercing it. Use the cored-out onion
pieces for another purpose.
and using a sharp knife, a small melon baller, or apple corer, cut the cores
from the onions. You should have a cavity about 1 inch across and almost
through to the bottom of the onion without piercing it. Use the cored-out onion
pieces for another purpose.
Salt and pepper the
onion cavities and then fill each onion with 1 tablespoon of oil. Sprinkle the
onions lightly with a bit more salt and pepper. Wrap the onions in foil,
gathering at the top and twisting to seal.
onion cavities and then fill each onion with 1 tablespoon of oil. Sprinkle the
onions lightly with a bit more salt and pepper. Wrap the onions in foil,
gathering at the top and twisting to seal.
Cook in a closed
grill for about 1 to 1 1/2 hours over medium indirect coals.
Untwist top of foil and spread open about 10 minutes before serving.
grill for about 1 to 1 1/2 hours over medium indirect coals.
Untwist top of foil and spread open about 10 minutes before serving.
Leave them on the
grill for more smoked flavor, if you like.
grill for more smoked flavor, if you like.
2 Spanish onions, sliced in rings, about 1/4” thick
1 teaspoon kosher salt
Freshly ground pepper to taste
1 tablespoon honey
2 tablespoons canola or light olive oil
The onions take time to soften and cook so begin your
barbecue prep with this.
barbecue prep with this.
Toss onions slices with salt, pepper, honey and oil.
Place in a medium-sized foil pan. Preheat grill to high and turn off one
burner. Place the pan where the burner is off.
Allow to cook 35-40 minutes, stirring occasionally, until soft and sweet.
Top your burgers or grilled chicken with a few rings.
Place in a medium-sized foil pan. Preheat grill to high and turn off one
burner. Place the pan where the burner is off.
Allow to cook 35-40 minutes, stirring occasionally, until soft and sweet.
Top your burgers or grilled chicken with a few rings.