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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.
Nutrition information is automatically calculated, so should only be used as an approximation.
I have about 40 shallots. I am going to do these on the Grill then freeze for use later. Since shallots are small I will grill whole.
Amazingly good. We thought these were as good as Bloomin’ Onions’ and much healthier for you. When we try it again, we may try a drizzle of Bloomin Onion sauce with it to put them over the top. Highly recommend this recipe.
So glad you loved it!
Wow!! I always use Vadalia onions and I have never enjoyed them so much! I stood there and ate 1/4 of it before I realized what I was doing, so good! I grilled peppers and a ring of hot Italian sausage and had them all together, unbelievably delicious!
So happy you loved them!
Excellent idea putting skewers in the onions! So many times I’ve had a decent looking grilled onion going, only to flip it and a good portion of it falls through the grate. These look great! I do have skewers but I wonder if toothpicks can be used?
Hi Steve – I haven’t tried it, but think toothpicks might be too short. But let us know if you give it a try!
Ai-Yai-YUMMMM! Insanely EASY and fabulously DELICIOUS! “Best-Ever Grilled Onions” is the correct name for this recipe. I used a whole Vidalia onion 3″ thick after root/stem, cut in half, with a metal skewer (.5″ up from the cut) crosswise through the center of each half to secure all the layers. Brushed cut sides with olive oil, seasoned and ‘reassembled’ on a plate while the grill warmed up to Med-Low. Got a little scorched when I turned heat up & put the steaks on. Husband Raved about this combination and looks forward to it again. Great option for “Vegetarian Night”!
So glad you loved them!
I’m sorry, but I’m chuckling at the comments from folks who can’t picture in their minds how to cut an onion into 3/4” slices with a skewer through the centre of each slice to keep it from falling apart on the grill!😂 this is. Great way to cook n onion … thank you.
I’m so glad you like them!
Do you leave the lid off the grill while the onions cook?
Hi Nick – No, we keep the lid on while cooking.
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.
So glad you loved them! Both ways work, we do tend to use the same skewer but using separate skewers might be easier.
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.
Directions were so confusing. Kept scrolling to find a video….
Not mentioned anywhere, but I’m guessing the onions are peeled PRIOR to grilling?
Yes, although you can leave the peel on and remove it after cooking if you want.