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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.

Perfectly Grilled Onions (How to Grill 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 & 10 minutes of prep, & results in a pile of impossibly sweet & irresistibly caramelized goodness. A welcome addition to any summer meal – burger night, BBQ bowls, grilled sausage, you name it!

Naturally vegetarian, vegan, & dairy-free.

Ingredients

Scale
  • 2–3 small or medium onions
  • 1 tablespoon avocado oil
  • kosher salt & 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 & root end in tact. Peel away the tough outer layers & discard. Slice lengthwise through each half 2-3 more times, taking care to leave the tip & 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 & 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 & 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 & sprinkling of fresh herbs as desired. If serving on a grilled vegetable platter, drizzle with a light & 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.

Equipment

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, & more!). When it comes to grilled onions, I’m a fan of sweeter onions, which tend to be red & yellow varieties (Walla Walla, Vidalia, Maui Sweet Onions, Red Wings, etc.). 
  • Storage & Freezing Instructions: Leftover grilled onions will keep, stored in an airtight container in the refrigerator, for up to 1 week. 

Find it online: https://playswellwithbutter.com/grilled-onions/