Grilled Onions: Pan-Fry To Perfection In Minutes

Grilled onions are a delicious side dish or topping for burgers, sandwiches, salads, and more. They are easy and inexpensive to make and can be prepared in a pan or on a grill. In this article, we will focus on how to grill onions in a pan.

Choosing the right onion

Onion Varieties

The most common types of onions used for grilling include yellow, white, red, and sweet onions. Each variety has unique characteristics that can influence your choice:

• Yellow Onions: Yellow onions have a strong onion flavour and tend to make you cry when cut raw. However, when grilled, they become milder, sweeter, and more "oniony." They are excellent for caramelization and pair well with burgers, stir-fries, fajitas, and Mexican-inspired dishes.
• White Onions: White onions are the mildest in flavour among the common varieties, making them universally appealing. Soaking white onion slices in cold water for an hour before grilling can further reduce their sharpness.
• Red Onions: Red onions exhibit a remarkable transformation when cooked. Their raw form is known for its pungency, but grilling red onions results in a surprisingly sweet and mild taste, lacking the pungent onion bite. They also hold up well on the grill, maintaining their texture without turning mushy.
• Sweet Onions (Vidalia, Walla Walla, Maui): As the name suggests, sweet onions have a higher sugar content, resulting in a milder flavour with a hint of sweetness. They are excellent choices for grilling due to their caramelization potential and go well with pizzas, pasta, and sauces.

Personal Preference and Dish Pairing

When choosing the right onion, consider your personal taste preferences and the dish you are preparing. If you prefer a milder flavour with a touch of sweetness, opt for sweet onion varieties like Vidalia or Walla Walla. If you want a stronger onion taste, yellow onions will provide a more distinct flavour. For a balance between sweetness and onion flavour, red onions are an excellent choice.

Additionally, consider the dish you are preparing. For example, red onions pair well with steak, burgers, sandwiches, and salads. Yellow onions work great with Mexican-inspired dishes, stir-fries, and casseroles. Sweet onions complement pizzas, pasta, and sauces beautifully.

Onion Size and Freshness

When selecting onions for grilling, choose those that are firm and heavy for their size, indicating their freshness. Avoid onions with soft spots or sprouting. Also, consider the size of the onions, ensuring they are suitable for your cooking method and the number of servings you plan to prepare.

In conclusion, the "right" onion for grilling depends on your taste preferences, the dish you're preparing, and the specific characteristics of each onion variety. Experiment with different types of onions to find your favourite, and don't be afraid to explore new flavour profiles!

Preparing the onion

The first step to grilling onions is to peel the outer layer of the onion and trim the root end to remove any dry and dirty roots. If necessary, rinse the onion to ensure there are no traces of soil.

Next, cut the onion in half and remove the outer shell. You can cut the onion into thin slices, or for grilling, cut each half into 3/4-1 inch thick wedges. Leaving the root intact will help the onion hold together while on the grill.

Brush the onion slices with olive oil on both sides. Alternatively, you can add a couple of tablespoons of butter or oil to a heavy-bottomed skillet and cook the onions in that.

Seasoning

Sprinkle the onions with salt and pepper, or any other seasoning of your choice. You can also add a teaspoon of aged balsamic vinegar to the skillet to help brown the onions.

Oil and seasoning

The type of oil you use for grilling onions depends on your preference. You can use olive oil, avocado oil, coconut oil, or any other neutral oil. Olive oil is a popular choice for its flavour, while avocado oil has a mild avocado taste, and other neutral oils are smooth and nutty.

When brushing the onions with oil, make sure to coat both sides so that they don't stick to the grill.

As for seasoning, salt and pepper are the most common choices. You can also add garlic powder, thyme, Cajun seasoning, Italian seasoning, or steak seasoning. Be generous with your spices and sprinkle them on both sides of the onions.

If you want to enhance the flavour of your grilled onions, you can add a teaspoon of aged balsamic vinegar or a little honey to the skillet.

Grill setup

Grilling onions is a great way to add flavour to your food, whether you're topping burgers, making crostini, or adding them to quesadillas. Here's a guide to help you set up your grill for perfect grilled onions.

Choose the Right Onion

The type of onion you choose will depend on your preference for flavour and sweetness. White onions are the mildest and tend to have the most universal appeal. Soaking white onion slices in cold water for an hour before grilling can further reduce their sharpness. Yellow onions have the strongest onion flavour and are usually too sharp to eat raw, but they become much sweeter when cooked. Red onions offer a balance between onion flavour and sweetness, and they hold their texture well on the grill. For the sweetest option, choose a Vidalia, Maui, or sweet onion, which have the highest sugar content.

Prepare Your Onions

When preparing your onions for grilling, you have two main options: slicing them into rounds or wedges. Rounds tend to result in more tender and caramelized onions. Aim for a thickness of about 3/4 inch to 1 inch. If you're cutting wedges, halve the onion first and then cut each half into wedges. Remove the outer peel and leave the root intact to help keep the onion together while grilling.

Oil and Season Your Onions

Before placing the onions on the grill, brush them with olive oil or another neutral oil to prevent sticking and enhance caramelization. You can also add your preferred seasonings at this stage. A simple option is to sprinkle salt and pepper on both sides of the onions. Alternatively, you can use steak seasoning, Cajun seasoning, or Italian seasoning for more flavour.

For the best results, use a vegetable grilling basket placed on top of the grill grates. This will help prevent the onions from falling apart and slipping through the grill grates. Preheat your grill or grill pan to medium heat. Place the onions directly on the grill and cook for 4 to 7 minutes per side, depending on the thickness of your slices. The onions should come off the grill easily when they're ready to flip; if they stick, they need more time. Grill the onions until they have distinct char marks and are tender.

Cooking the onion

To cook the perfect grilled onion, you will need to be patient and let the heat work its magic. The actual cooking time can vary from 10 minutes to 45 minutes or even two hours, depending on the result you are looking for.

First, peel the onion and slice it into thin slices, then separate the slices into rings. The thickness of the slices will depend on how you want to cook the onion – in rounds or wedges. For rounds, slice the onion into pieces about 3/4-1 inch thick. For wedges, cut the onion in half and then into 4 wedges.

Next, heat some olive oil or butter in a large skillet over medium heat. Add the onion slices and sprinkle with salt. You can also add a teaspoon of aged balsamic vinegar to the skillet to help brown the onions.

Now, cook the onions, stirring frequently, until they are soft and golden brown. This is where patience is key. Avoid the temptation to turn up the heat as this will result in uneven results and the onions may burn. If the onions begin to burn, add a couple of tablespoons of water.

As the onions cook, their natural sugars will caramelize, giving them a sweet, umami flavour. You can also add different flavour profiles by brushing the onions with barbecue sauce or adding chopped fresh herbs such as basil, thyme or dill once they come off the grill.

Grilled onions are a delicious and versatile side dish. They can be served on their own, tossed with other grilled veggies, used as a topping for burgers, tacos, sandwiches, pizzas, or added to salads, omelettes and frittatas.

Frequently asked questions