I love grilled onions! I thought that maybe you might like this recipe for any grilling you may be doing for Labor day weekend. Usually I skewer thick slices of sweet onions, drizzle with olive oil, salt and pepper and grill. Recently, I was making Chicago Beer Burgers for a group of friends and I wanted to serve grilled onions along side. I went online because I couldn’t remember how many minutes per side to grill the onions. A recipe came up from Epicurious and it sounded good so I thought I would try it. Fresh summer savory was called for in their recipe which I had to leave out. I have eight pots of herbs on my deck but summer savory is not one of them. I wrestled with… should I use a fresh herb that I did have like thyme, oregano, rosemary, cilantro or basil? Well, in the end I decided to not add any and the onions were just great without it. After making these twice now, I found that as the onions soften on the grill it becomes harder to turn them over on the long metal skewer. Only some onions turn on the skewer and others don’t. Next time I make these, I will soak wooden bamboo skewers and put one onion slice on each skewer. That way they can be turned with a flat spatula and the slice will stay in one piece.
I will look forward to hearing your comments on this recipe as well as the beer burgers should you decide to make them too! Hope you have a relaxing Labor Day weekend, enjoy!
- 2-3 large Sweet onions
- ¼ cup Honey
- ¼ cup Dijon Mustard
- ¼ cup Olive Oil
- 2 Tablespoons Butter, melted
- 1 and ½ teaspoons Worcestershire Sauce
- If using bamboo skewers, soak in water for 30 minutes to prevent them from burning
- Horizontally slice peeled onions into ½ inch slices
- Slide onion slices onto either metal or Bamboo skewers
- Whisk balance of ingredients in a small bowl
- Spray grill grate and heat to med-hi
- Put onion skewers on grill
- Brush or spoon sauce over the tops of the slices
- Grill for about 6 minutes
- Turn over and brush sauce on the tops of the slices
- Grill for another 6 minutes or a minute or two longer
- Slide onions off long skewer into serving bowl or serve whole individual skewers intact
At first only put sauce on the tops of the onions so that the oil and honey don't flare up. After turning, then sauce the side that was directly on the grill which will now be on the top.