SERVES: 4
TOTAL TIME: 55 minutes
WHY THIS RECIPE WORKS Grilled onions aren’t just a great burger topping they also stand on their own as a side dish. Grilling halved onions cut side down directly over the flame until very dark ensured that they developed sufficient chargrilled flavor; we then transferred them to a covered disposable pan to finish cut side up so they would cook through evenly, turning buttery soft. Leaving the skins on kept the bottoms of the onions from burning but still allowed for plenty of caramelization. The simple balsamic vinaigrette complemented their sweetness and lent a burst of acidity. In step 3, be sure to err on the side of achieving darker charring, as the steaming step will soften the char’s appearance and flavor.
INGREDIENTS:
- ½ cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- Salt and pepper
- 4 onions (8 ounces each)
- 1 (13 x 9-inch) disposable aluminum pan
- 1 tablespoon minced fresh chives
INSTRUCTIONS:
- Whisk 6 tablespoons oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl; set aside.
- Trim stem end of onions and halve onions from root end to stem end, leaving skin intact. (Root end can be trimmed, but don’t remove it or the onions will fall apart.) Brush cut sides of onions with remaining 2 tablespoons oil and sprinkle each half with ⅛ teaspoon salt.
- 2a. For a charcoal grill Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4½ quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
- 2b. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium.
- Clean and oil cooking grate. Place onions cut side down on grill and cook (covered if using gas) until well charred, 10 to 15 minutes, moving onions as needed to ensure even cooking. Flip onions and cook cut side up until lightly charred on skin side, about 5 minutes.
- Transfer onions cut side up to disposable pan and cover tightly with aluminum foil. Return disposable pan to grill and cook over medium heat (covered if using gas) until onions are tender and easily pierced with paring knife, 10 to 15 minutes. Set aside to cool slightly, about 10 minutes.
- When onions are cool enough to handle, remove and discard charred outer skin; arrange onions cut side up on serving platter. Whisk vinaigrette to recombine and drizzle evenly over onions. Sprinkle with chives, season with salt and pepper to taste, and serve.
