Balsamic Grilled Onions
- Cuisine: American
- Course: Condiment
- Features: Fast
Summary:
These sharp-tasting onions are, of course, great on burgers, though any leftovers can be folded into pastas or stir-fries or set atop sandwiches or salads. Skewers are key for making these on the grill; if using wooden skewers, soak them for at least 30 minutes beforehand.
The grilled onions can be covered and refrigerated for up to 4 days. Let them come to room temperature before serving.
Makes about 3 cups (12 servings)
Ingredients:
- 2 1/2 pounds large red onions (about 3)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons finely chopped thyme leaves
Directions:
Set all the burners on the gas grill to medium-high or prepare a medium-hot charcoal fire. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 to 5 seconds.
Trim the ends of the onions, discard the skin and cut horizontally into 1/2-inch disks. Thread the onions horizontally onto two (parallel) thin metal skewers. Set on a large platter and brush with the olive oil and 1 tablespoon of the vinegar. Sprinkle on both sides with the salt and pepper to taste.
Grill the onions for 10 to 15 minutes (covered on a gas grill), flipping every 5 minutes, until they have good grill marks and are browned in places (reduce the heat or move the onions to a cooler part of the grill if they start to burn). Reduce the temperature of the gas burners to low, or move the onions to a cooler part of the charcoal fire, and cook for 5 to 10 minutes or until the onions have softened. Transfer to a large bowl, toss with the remaining 2 tablespoons vinegar and the thyme, and cover with plastic wrap for 10 minutes to finish softening. Uncover and let cool to room temperature. Adjust seasoning as necessary.
Recipe Source:
From food writer Tony Rosenfeld.
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