Name: Gas-Grilled Onions
Total time: 40 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

Time

40 minutes

Yield

Serves 4

Ingredients

2 large Spanish onions (about 2 pounds), cut crosswise into ½-inch rounds

3 tablespoons olive oil

Kosher salt and ground black pepper

Test Kitchen Techniques

Ingredients

2 large Spanish onions (about 2 pounds), cut crosswise into ½-inch rounds

3 tablespoons olive oil

Kosher salt and ground black pepper

Test Kitchen Techniques

Ingredients

2 large Spanish onions (about 2 pounds), cut crosswise into ½-inch rounds

3 tablespoons olive oil

Kosher salt and ground black pepper

Test Kitchen Techniques

Why This Recipe Works

For our best grilled onions recipe we had to figure out how to grill our onions so they weren’t 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.

Instructions

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

Preheat grill with lid down and all burners set to high until very hot, about 15 minutes. Scrape grate clean with grill brush. Lower heat to medium and place onions on grill.

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, (keep lid down except when checking onions). Transfer onions to platter and remove skewers; discard any outer charred rings. Serve hot, warm, or at room temperature.