Best 6 Roasted Or Grilled Whole Onions Recipes
**Roasted or Grilled Whole Onions: A Culinary Symphony of Sweetness and Savory Delights**
Whole roasted or grilled onions, a culinary symphony of caramelized sweetness and savory delights, are a versatile and delectable side dish that can elevate any meal. Indulge in the tantalizing aroma that fills the air as these humble bulbs transform into culinary masterpieces. Discover a collection of delectable recipes that showcase the versatility of whole roasted or grilled onions, each offering a unique flavor profile to enhance your culinary repertoire. From classic roasted onions with balsamic glaze to tantalizing grilled onions with herbs and spices, these recipes will guide you in creating exceptional dishes that will impress your taste buds and leave you craving more. Elevate your next meal with the irresistible charm of roasted or grilled whole onions, a testament to the transformative power of simple ingredients.
ROASTED RED ONIONS
Provided by Food Network Kitchen
Time 35m
Number Of Ingredients 0
Steps:
- Halve 2 pounds unpeeled red onions; toss in a large bowl with 1/4 cup olive oil, 1 teaspoon sweet smoked paprika and a pinch each of sugar and salt. Place the onions cut-side down on a baking sheet; roast at 450 degrees until soft and browned, 30 minutes.
HERB-ROASTED ONIONS
Steps:
- Preheat the oven to 400 degrees F.
- Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
- For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
- With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
GRILLED SWEET ONIONS
These onions are so delicious, we prepare them all year long-on the grill in summer, or in an oven preheated to 350° for the same amount of time in winter. A small salad, a slice of bread, these grilled onions, and you've got a great light meal. -Mary Bilke, Eagle River, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Prepare grill for indirect heat. Peel onions, leaving root ends intact. Cut a thin slice from the top of each, then carefully cut a 1-in. hole in the center. Cut each onion into quarters, cutting to within 1/2 in. of bottom. Place each onion on a double thickness of heavy-duty foil (about 12 in. square)., Sprinkle bouillon, thyme, salt and pepper into centers; top with butter. If desired, drizzle with wine. Fold foil around onions, sealing tightly., Grill onions, covered, over indirect medium heat until tender, 35-40 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 216 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 1053mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 3g fiber), Protein 3g protein.
CAPTAIN BLUE'S GRILL-ROASTED ONIONS
This is my husband's recipe. The onion, steamed in its own juices, comes out very mild and sweet. Prep time refers to the slicing time after they're done cooking. And, careful, they're slippery...
Provided by Titanium Chef
Categories Vegetable
Time 35m
Yield 2 Servings per onion
Number Of Ingredients 2
Steps:
- Place the onions on BBQ grill.
- Roast 30 minutes- gas grill, middle shelf; charcoal, indirect heat.
- Remove from grill onto disposable surface (there will be lots of carbon), cut the bottom off the onion and the soft, steamed interior should come out easily, leaving behind the charred skin layers.
- Remove to clean plate.
- Slice/ chop the onions and toss with seasonings.
- (We serve them over buttered baked potatoes and top with grated cheddar cheese, fresh ground pepper and Tabasco. We stick a clean, food-use-only non-anodized aluminum nail or tent stake through the stem / tail ends of the onion before it goes on the grill. We find that it helps with even heat distribution - it works great for potatoes too.)
Nutrition Facts :
ROASTED VIDALIA ONIONS
Roasted in the oven or on the grill, these onions are simple and tasty. They taste like French onion soup, and smell great. In college I used to put it on the top of my gas stove! Still delicious just the same. Very very easy and loads of flavor.
Provided by LOTUSFLOWER1971
Categories Side Dish Vegetables Onion
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
- Roast in preheated oven for 15 minutes.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 12.4 g, Cholesterol 30.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 7.4 g, Sodium 1337.1 mg, Sugar 5.7 g
ROASTED ONIONS
I love Roasted Onions - no peeling, and the cut surfaces turn rich caramel brown.
Provided by Ben S.
Categories Side Dish Vegetables Onion
Yield 8
Number Of Ingredients 4
Steps:
- Adjust oven rack to lowest position; heat to 425 degrees.
- Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
- Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.
Nutrition Facts : Calories 54.3 calories, Carbohydrate 5.7 g, Fat 3.4 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 148.6 mg, Sugar 2.9 g
Tips:
- Choose the right onions: Select medium to large onions with tightly packed layers for roasting or grilling.
- Trim and prepare: Trim the root end of the onions and remove any loose outer layers. Leave the top intact to keep the onion together during cooking.
- Flavor infusion: Before roasting or grilling, brush the onions with olive oil and sprinkle with salt, pepper, and herbs like thyme, rosemary, or oregano for added flavor.
- Cooking methods: Roast the onions in a preheated oven at 400°F (200°C) for 45-60 minutes or until tender and caramelized. Alternatively, grill the onions over medium heat for 20-30 minutes, turning occasionally.
- Monitor and adjust: Keep an eye on the onions during cooking to prevent burning. If they start to char too quickly, reduce the heat or move them to a cooler part of the grill.
- Caramelization key: For a deeper caramelized flavor, slice the onions in half lengthwise before roasting or grilling.
- Versatile usage: Roasted or grilled onions can be used in various dishes, including salads, sandwiches, pasta dishes, and as a side dish.
Conclusion:
Roasted or grilled whole onions are a simple yet flavorful addition to your culinary repertoire. Their natural sweetness, caramelized texture, and smoky aroma make them a versatile ingredient that can enhance various dishes. Whether you prefer the oven-roasted method for tender and juicy onions or the grilled version for a slightly charred and smoky flavor, experimenting with different herbs and spices will create unique taste profiles that will impress your taste buds. So next time you're looking for a flavorful and healthy side dish or an umami-rich ingredient to elevate your meals, give roasted or grilled whole onions a try - they're sure to become a staple in your kitchen.
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