To Grill an Onion
In the current issue of Cook’s Illustrated, Elizabeth Germain offers the proper method and technique required for grilling onions, successfully. Considering grilled onions are often overcooked on the outside, but undercooked on the inside, her advice is very helpful for the Summer grillmaster. Ms. Germain’s tips include: first cutting the onion crosswise, into half-inch-thick slices, using a moderate level of heat, and covering onions with a foil pan as they cook. (If using a gas grill, simply use the grill lid for cover.) She determined that metal skewers are an ideal tool of prevention, from loss of onions from slipping through the grill grate. (Use metal tongs to gently flip the skewers.) And finally, it was concluded that the Spanish onion was overall, a more suitable onion variety for grilling, as it was preferred by Cook’s Illustrated tasters over several other varieties, including yellow, white, and red onions.
Charcoal-Grilled Onions
(recipe courtesy Cook’s Illustrated, July/August 2006)
Serves 4
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
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 let 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. Place grill 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.
Cook’s Illustrated, July/August 2006
Gas-Grilled Onions
(recipe courtesy Cook’s Illustrated, July/August 2006)
Serves 4
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
Heat grill with lid down and all burners set to high until very hot, about 15 minutes. Lower heat to medium and place onions on grill.
Grill onions, covered (keeping lid down), 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.
Cook’s Illustrated, July/August 2006
