- 2 Lbs onions of your choice (see bellow)
- 3-4 Tbsp olive oil
- Kosher salt and fresh cracked black pepper
This recipe works really well for any kind of onion. Regular yellow, white or red onions are wonderful grilled. These should be peeled and cut into rings, but left as disks, not broken apart (this will help them stay juicy when they are cooked). Small onions also work well like chippolini, torpedo, spring onions, scallions and shallots. Small onions grill well peeled and halved or whole if they are very small.
Pour olive oil onto a sheet tray. Handling the onions gently so as not to break them apart slather them with the olive oil and lay them out on the tray. Season them with salt and pepper. Place onions on a hot grill in an even layer. Grill for about 10 minutes on one side before turning. Continue to grill the onions until they are tender when pierced with a knife. Serve along side hamburgers, steaks, fish, on a grilled veggie platter, with goat or feta cheese, drizzled with balsamic vinegar, or any other way you can dream of.