**Grilled Red Onions with Balsamic Vinegar: A Delightful Medley of Sweet, Savory, and Tangy Flavors**
Grilled red onions, a delectable culinary creation, offer a unique and flavorful twist to any dish. These ruby-hued gems, caramelized to perfection over high heat, exude a captivating smoky aroma that dances in the air. Their tender, succulent texture yields to a burst of sweet and savory flavors, complemented by a subtle tang from the balsamic vinegar glaze. Whether served as a standalone appetizer, an accompaniment to grilled meats or fish, or as a topping for salads and sandwiches, grilled red onions add a layer of complexity and depth that elevates any meal. This article presents a collection of delectable recipes that showcase the versatility of grilled red onions, inspiring you to explore their culinary potential. From classic grilled red onions with balsamic vinegar to innovative variations featuring herbs, spices, and complementary ingredients, these recipes cater to a range of preferences and occasions. Discover the art of grilling red onions and embark on a flavorful journey that will tantalize your taste buds.
BALSAMIC-GLAZED RED ONIONS
Steps:
- Prepare the onions: Preheat the oven to 400F. Slice off any straggly roots from the onions, leaving the firm root centers intact. Cut the onions in half from tip to root. Peel off the skins until all the papery layers are removed. Cut each half into 4 wedges, slicing through the root so that the wedges stay intact.
- Roast the onions: Cover the baking dish with foil and roast the onions for 30 minutes. Remove the foil and continue roasting the onions uncovered for 30 minutes more.
- Make the glaze: In a bowl, whisk the balsamic, mustard, salt, and pepper. Gradually whisk in the olive oil.
Nutrition Facts : Calories 173 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, Sodium 167 mg, Sugar 6 g, Fat 14 g, ServingSize Serves 4, UnsaturatedFat 0 g
GRILLED RED ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Trim the a thin slice off the side of the whole, unpeeled onion. Set the onion flat on the cut surface for stability. Cut the onion into 4 (1-inch thick) slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize.
GRILLED BALSAMIC-MARINATED LONDON BROIL WITH RED ONIONS
Categories Beef Onion Marinate Fourth of July Low/No Sugar Vinegar Summer Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Marinate steak and prepare onions:
- Stir together garlic, 3 tablespoons vinegar, 1 1/2 tablespoons oil, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper and pour into a 1-quart sealable plastic bag.
- Add steak to marinade, turning to coat, and marinate, chilled, turning bag occasionally, at least 4 hours.
- Bring to room temperature, then remove steak from marinade and discard marinade.
- Trim root ends of onions slightly, leaving them intact, then halve lengthwise and cut halves lengthwise into 3/4-inch-thick wedges. Insert 1 wooden pick horizontally through each wedge (to keep it intact while grilling). Whisk together remaining tablespoon vinegar and 1 1/2 tablespoons oil and salt and pepper to taste in a bowl and add onions, tossing gently to coat.
- To cook steak using a charcoal grill:
- Open vents on bottom of grill. Light a large chimney starter of charcoal (80 to 100 briquettes) and pour lit charcoal onto bottom rack, leaving about one quarter of bottom rack free of charcoal and banking remaining coals across rest of bottom rack so that coals are about 3 times higher on opposite side. Charcoal fire is medium-hot when you can hold your hand 5 inches above thickest layer of coals for 3 to 4 seconds. 3Sear steak on lightly oiled grill rack over thickest layer of coals, uncovered, 1 minute on each side, then move steak to area over fewer coals and grill, uncovered, turning occasionally and moving to coolest area of grill if browning too quickly, until thermometer inserted horizontally 2 inches into meat registers 120°F, 10 to 12 minutes. Transfer to a plate and let stand 10 minutes (steak will continue to cook, reaching medium-rare).
- To cook steak using a gas grill:
- Preheat all burners on high, covered, 10 minutes.
- Sear steak on lightly oiled grill rack, uncovered, 1 minute on each side, then reduce heat to moderate. Grill steak, covered, turning occasionally, until thermometer inserted horizontally 2 inches into meat registers 120°F, 10 to 12 minutes. Transfer to a plate and let stand 10 minutes (steak will continue to cook, reaching medium-rare).
- To grill onions by either method:
- While steak is standing, grill onions (covered only if using a gas grill) over moderate heat, turning over once, until tender, about 6 minutes.
- Serve onions with steak; cut steak crosswise into thin slices, holding knife at a 45-degree angle.
GRILLED RED ONIONS WITH BALSAMIC VINEGAR AND ROSEMARY
This recipe appeared in Gourmet a decade ago. I recently came upon it on epicurious.com and will try it on my George Foreman Grill.
Provided by justcallmetoni
Categories Onions
Time 36m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare outdoor or indoor grill.
- In a very small saucepan heat rosemary and vinegar over low heat until hot, but not boiling. Remove pan from heat and cover. Let stand for 20 minutes so that the vinegar becomes infused with the rosemary.
- In a metal measuring cup heat oil over low heat or microwave until warm. (Heating thins oil, making it easier to brush sparingly over onions.) If you are using an indoor grill, place slices on the grill. For an outdoor grill, use a grilling basket to keep onion slices from falling through. If you don't have a basket, place a soaked bamboo skewer through the rings parallel to the cuts so that they do not tumble through the grill. Brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill 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 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 BALSAMIC ONIONS
Make and share this Grilled Balsamic Onions recipe from Food.com.
Provided by MaryMc
Categories Vegetable
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Drizzle oil into vinegar very slowly, whisking until it is mixed well.
- Marinate onions in mixture for 3 hours.
- Grill the onions until browned, about 10 minutes per side, brushing frequently with marinade.
Tips:
- To caramelize the onions properly, cook them over medium heat for a longer period of time, stirring occasionally, until they are tender and have a deep golden brown color.
- Use high-quality balsamic vinegar for the best flavor. A good balsamic vinegar will have a thick, syrupy consistency and a sweet and tangy taste.
- If you don't have a grill, you can also cook the onions in a grill pan over medium heat.
- Serve the onions as a side dish or as a topping for burgers, steak, or chicken.
Conclusion:
Grilled red onions with balsamic vinegar are a delicious and easy-to-make side dish or topping. They are perfect for summer cookouts or any time you want to add a pop of flavor to your meal. With just a few simple ingredients, you can create a dish that is both flavorful and visually appealing. So next time you're looking for a new way to cook onions, give this recipe a try. You won't be disappointed!
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