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Onions, Grilled, Master Recipe
Nb persons: 6
Yield: 2- 3/4" slices
Preparation time: 5
Total time: 20
Source: Perfect Vegtables pg 172
| 2 large | onions, (about I 1/4 pounds), papery skins removed and cut crosswise into I" thick rounds |
| 2 tablespoons | extra-virgin olive oil |
Salt and ground black pepper
1. place the onion slices on a baking sheet and brush with the oil. Season with SaIt and pepper to taste on both sides. Thread the onions onto skewer.
2. Grill the onions over a medium-hot fire (You should be able to hold your hand 5 inches above the cooking grate for 3 to 4 seconds), turning once, until streaked with dark grill marks, 10 to12 minutes. Serve hot or at room temperature.
Note- It's easier to work with large onions rather than smaller ones. In our tests, we particularly liked red, Vidalia, and Spanish, in part because it's easier to find oversized versions of these varieties The Vidalas were particularly sweet, while the Spanish onions were heartier and not really sweet at all. The red o onions were right in between and appealed to tasters who wanted their grilled onions - neither too sweet nor too savory.
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