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Multiple slices of grilled onion with char marks arranged on a white ceramic plate. The grilled onion is garnished with ground black pepper, kosher salt, & chopped fresh herbs. The plate sits on top of a white & gray marble surface.

10-Minute Sweet & Savory Grilled Onions

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  • Author: Jess Larson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: serves 2-4 1x
  • Category: Side Dish Recipes, Techniques & How-Tos
  • Method: Grilling & Smoking
  • Cuisine: American
  • Diet: Vegan

Description

Learn how to grill onions perfectly this summer with this simple Grilled Onions recipe. It calls for just 4 ingredients and 10 minutes of prep, and results in a pile of impossibly sweet and irresistibly caramelized goodness. A welcome addition to any summer meal – burger night, BBQ bowls, grilled sausage, you name it!

Naturally vegetarian, vegan, and dairy-free.


Ingredients

Scale
  • 23 small or medium onions
  • 1 tablespoon avocado oil
  • kosher salt and ground black pepper, to season
  • for serving, as desired: aged balsamic vinegar, fresh basil, fresh oregano, fresh thyme, etc. Grilled onion ingredients arranged on a white & grey marble surface - red onion, avocado oil, kosher salt, & ground black pepper. A pairing knife rests on the surface next to the ingredients.

Instructions

  1. Grilled onions prep: Preheat the grill for medium-high direct heat grilling, about 450-500 degrees F. While the grill preheats, prep the onions. Slice the onion in half lengthwise, leaving both the tip and root end in tact. Peel away the tough outer layers and discard. Slice lengthwise through each half 2-3 more times, taking care to leave the tip and root end in tact, creating 6-8 wedges. Place the sliced onions on a small baking sheet or large plate. Drizzle the oil over top, tossing to coat in the oil. Season with 1/2 teaspoon kosher salt and ground black pepper as desired, tossing again to coat.Multiple slices of red onion cut in wedges & seasoned with avocado oil, kosher salt, & ground black pepper arranged on an aluminum baking sheet. The baking sheet sits on top of a white & gray marble surface.
  2. Grill the onions: Place the onions on the grill, cut side facing down. Grill 7-8 minutes, flipping the onions halfway through, until tender and charred as desired. For larger onions, the total cook time may be closer to 10 minutes. A straight on shot of a variety of grilled veggies including grilled broccolini, grilled asparagus, grilled cauliflower, grilled zucchini, grilled onion, & grilled peppers that are being grilled on gas grill grates. Many of the veggies have grill marks on them after being flipped to the other side.
  3. Serve immediately, with a splash of balsamic and sprinkling of fresh herbs as desired. If serving on a grilled vegetable platter, drizzle with a light and bright herbaceous sauce, like pesto or chimichurri. Grilled onions are also amazing add-ons for any variety of meals, from grilled chicken bowls to the best-ever burgers to grilled pizza. Enjoy! Multiple slices of grilled onion with char marks arranged on a white ceramic plate. The grilled onion is garnished with ground black pepper, kosher salt, & chopped fresh herbs. The plate sits on top of a white & gray marble surface.


Notes

  • Best onions for grilling: If you weren’t aware, there are tons of types of onions in the allium family (along with hundreds of other species like garlic, shallots, leeks, chives, and more!). When it comes to grilled onions, I’m a fan of sweeter onions, which tend to be red and yellow varieties (Walla Walla, Vidalia, Maui Sweet Onions, Red Wings, etc.). 
  • Storage and Freezing Instructions: Leftover grilled onions will keep, stored in an airtight container in the refrigerator, for up to 1 week.