Name: Charcoal-Grilled Onions
Total time: 55 min
Ingredients: 2 large Spanish onions (about 2 pounds), cut crosswise into 1/2-inch rounds; 3 tablespoons olive oil; Kosher salt and ground black pepper; Large disposable aluminum baking pan

Why This Recipe Works

For our best grilled onions recipe we had to figure out how to grill our onions so they were not blackened on the outside and raw on the inside. Because sliced onion rounds exposed the greatest surface area, they were the logical cut for grilling, and slices cut 1/2 half inch thick were best. We found the onions too susceptible to burning over high heat; moderate heat, with the onions covered with a foil pan, was just right. We stopped the onions for our grilled onions recipe from plunging through the grate by skewering them.

Before You Begin

A two-level fire in a charcoal grill allows you to cook an entree over the hotter side while grilling the onions over the cooler side. Serve unadorned or use in one of the recipes that follow.

Instructions

Thread onions onto metal skewers; place on baking sheet and brush each side with oil. Season each side generously with salt and pepper.

Light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Empty coals into grill; build two-level fire by stacking two-thirds of coals in one half of grill and arranging remaining coals in single layer in other half. Position cooking grate over coals, cover grill, and heat until grate is hot, about 5 minutes; scrape grate clean with grill brush. Place onions over cooler side of grill and cover with aluminum pan.

Grill onions, covered, until onion rounds are deep golden brown and just tender, 15 to 20 minutes, checking onions every 5 minutes and flipping and rotating skewers as needed to ensure even cooking. Transfer onions to platter and remove skewers; discard any outer charred rings. Serve hot, warm, or at room temperature.