These are the best ever grilled onions! Learn how to make perfectly grilled onions that everyone will rave about!
I usually hesitate to use the “best ever” title when naming my recipes. Partially because it it is setting really high expectations, and also it’s a little braggy. I never share anything on the blog unless I think it is really great, but I still avoid claiming best ever – most of the time. There are a few recipes in my repertoire, however, that I really, firmly believe are the best ever. These grilled onions are one of them.
This recipe for grilled onions is one we have been working on for several years, tweaking until we had it down to a science. A few years ago, my husband and I lived in Arizona. Because Arizona is at least as hot as hell, we started grilling anything and everything rather than turning on our oven and straining our AC. Being that my husband is an engineer, he is constantly trying to improve things, so even though the grilled onions that we were making were pretty good, he knew they could be better.
We developed this recipe to create tender, sweet, golden grilled onions that wouldn’t slip through the grates or cook unevenly. There are a few crucial components that make this recipe a true “best ever”.
- Use sweet onions such as Walla Walla or Vidalia. The sugars in the onion caramelize perfectly.
- Use wooden skewers. They can be cut to fit the onion, so each onion is skewerd individually.
- Running the skewer through the center of the onion will keep the tender, middle part of the onion (the best part!) from falling out through the grates.
- Cook low and slow. If you use high heat the outside of the onion will burn while the inside will be underdone.
- Slice onions into even slices to ensure even cooking.
We developed this based on a recipe from Alton Brown, but one major change is that we use wooden skewers so that we can cut the skewers to fit the onion. That was each onion is individually skewered and can be moved around the grill as they fit. I also brush them with olive oil and season with salt and pepper. This will give you beautiful golden onions instead of onions that are dry and floppy.
These perfectly grilled onions are always a hit at our BBQs. We have people raving about them, even years later. Served as a side for a perfectly grilled ribeye or on top of a juicy burger and you will be a happy camper.
Best Ever Grilled Onions
Ingredients
- 2 sweet onions such as Walla Walla or Vidalia
- 1 tablespoon olive oil
- kosher salt
- fresh ground pepper
Instructions
- Hold the onion on a cutting board, with the root end facing sideways. About 3/4 of an inch in from the root, drive a wooden skewer through the center of the onion. Push the skewer all the way through, so that the flat end of the skewer is next to the onion and the pointy end is as far away from the onion as possible.
- On one side of the skewer, slice the root end off of the onion. On the other side of the skewer, leaving about 3/4 inch of onion, slice the onion so that the skewer is going through the center of the slice.
- Use a knife to cut the part of the skewer that is sticking out of the onion. Repeat until both onions have been sliced into even slices, about 3/4 inch thick. Trim the skewers so that there is not excess sticking out of the onion.
- Brush the slices on both sides with olive oil, season with salt and pepper.
On A Charcoal Grill:
- Make a two zone fire - coals on one side and no coals on the other.
- Place the onions on the cool side of the grill and flip and rotate every 10 to 15 minutes until they are golden brown. The total time will depend on how hot your coals are and how close they are to the fire, but is usually 25-40 minutes. Onions are done when golden and tender.
On A Gas Grill:
- Heat the grill for 5-10 minutes.
- Lower the burners to low and cook the onions on the low burner, flipping every 10 minutes until golden brown, about 25-40 minutes. Onions are done when golden and tender.
Notes
- Use sweet onions such as Walla Walla or Vidalia. The sugars in the onion caramelize perfectly.
- Use wooden skewers. They can be cut to fit the onion, so each onion is skewerd individually.
- Running the skewer through the center of the onion will keep the tender, middle part of the onion (the best part!) from falling out through the grates.
- Cook low and slow. If you use high heat the outside of the onion will burn while the inside will be underdone.
- Slice onions into even slices to ensure even cooking.
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Nick says
Do you leave the lid off the grill while the onions cook?
Meghan says
Hi Nick – No, we keep the lid on while cooking.
Marian says
Well, I put a separate skewer through the onion and then sliced in between the skewers until I realized I could break them off the ring and drive it through again. Oh well, I will know for next time. These came out great! Wonderful idea.
Meghan says
So glad you loved them! Both ways work, we do tend to use the same skewer but using separate skewers might be easier.
Barbara Parker says
I think the best way to make the directions more clear is to describe the general process first, i.e., you are going to be making 2 3 slices of onion with a skewer going all the way through the center of the slice. Then start with the steps.naming them: first slice -, etc.
Take a picture of the skewer going thru the onion for the first time while the onion is still whole.
This is a great receipe because onions have to be cooked slowly or they won’t caramelize.
I really liked one of your readers suggestion to marinate them with vinegar, something sweet and a little alcohol.
Lisa says
Directions were so confusing. Kept scrolling to find a video….
plisskin says
Not mentioned anywhere, but I’m guessing the onions are peeled PRIOR to grilling?
Meghan says
Yes, although you can leave the peel on and remove it after cooking if you want.
chaze burnett says
I halve med.-large yellow Vidalias,marinate for 2-3 h in a mixt. of apple cider vinegar,honey,salt& pepper, sourmash bourbon& olive oil.After skewering, grill (cut face down) over low-med.coals.
Bob Minnis says
We grow our own onions (Candy Red, white and yellow) and we’ve been looking for new ways to enjoy eating them. This recipe is the best we’ve found for grilling them! Wow! They really tasted great! Using the wooden skewers is such a smart idea. It made it so much easier to turn the slices while grilling without the onion falling apart. Thank you for sharing this great recipe.
Meghan says
I’m so glad to hear that! I bet they are amazing with home grown onions!
Steve White says
Wow
Jane says
Hi – these onions look amazing. So how many slices to you actually get out of each onion….2? I’m assuming this because they’re pretty thick and that the root end doesn’t have a skewer. Definitely trying these!!
Meghan says
Depending on the size of the onion, we usually get 2 or 3 slices per onion.
John says
Not having sweet onions available, I brushed yellow onions with Balsamic vinegar and let them marinade for about 1/2 hour. Came out great
Meghan says
Sounds great! Thanks for sharing John!
Rachel says
Wow! I just made this recipe using a large white onion. The taste was out of this world. I can’t wait to try it with a yellow onion. Thank you for sharing.
Meghan says
Oh yay, so happy to hear that!
Kelly says
Great tips! I never remember how to make them so I’ll be bookmarking this page
Marilyn geistmamn says
Video of this please. I don’t understand how to put the skewer in.
Lisa says
I have made these twice now. The first time they were too salty, so I cut back and they were GREAT!
Meghan says
So glad you loved them Lisa!
Beryl says
These came out great! Sometimes the easiest recipes are the best. I won’t lie my first batch I tried to flip too soon! Will definitely make them again. Oh! My 4-year o loved them.
Meghan says
So happy you loved them Beryl!
Blanca says
Thank you! I love this recipe! I’ve made this twice now, it’s definitely a keeper 🙂
Meghan says
So glad you love them Blanca!
Melissa Morneault says
I am going to try this today but I’ve never seen such confusing directions on how to skewer before. Hope I can figure it out.
Meghan says
Hi Melissa – thank’s for letting me know it is confusing! I’ll see if I can make it more clear.
George Beale says
Awesome so sweet and delicious thank you for a great recipe
Confusing on skewing and slicing but still came out great. I’ve got it down pat for next timr
Meghan says
So glad it worked out George!
joe korn says
Simple advice to deal with onion rings on the grill. I just tried and it was gorgeous. Thank you
Meghan says
So glad it was helpful!
Jay Houston says
I added a little Dill Weed to the S/P and topped with Cilantro when served. We loved them.
Meghan says
I’m so glad you loved them!
Suzanne says
These look great! Are onions sliced in half? Hard to tell from pics and instructions. 🙆🏼♀️
Meghan says
Hi Suzanne – the onion is cut into 3 or 4 slices – rings or coins is the best way to describe it. The skewer holds the rings of each slice together, otherwise they sometimes fall apart during cooking.
Peter met calf says
I need a video about skewering and slicing the onion 🙁 ok? 🙂
Meghan says
I’ll do my best 🙂
Danielle says
I love onions and these look so delicious!
Julie says
I love grilled onions and this one looks amazing!
Meghan says
Thank you Julie!
Lindsay | with salt and pepper says
I could literally eat this as an entire meal. So obsessed with onions, especially grilled!!
Meghan says
Thanks Lindsay! They are the best grilled!