Quick & Sweet. Grilled onions are great sides, esp. with grilled meat or paneer/Indian Cheese or any other vegetables.
The above photo is my entry for CLICK: August, 2009 this month. The theme is Allium. Jai & Bee have asked me to be one of the judges. Thank you very much! I am honored & thrilled! to be a part of one of my favorite (& obsession inducing) events, in a different way this time:-D. Have you CLICKED yet? Get busy & send in your entries…Read CLICK:August 2009 (Allium) for more details.
I might not be like my other half, who could eat an onion like an apple, but I do like lightly cooked onions & cooking with onions:-). Last week I had grilled onions along with the Chicken Malai Tikka Kabab. Unlike most of the times when I throw in the onions along with the chicken, I had basted the onion slices with some herb oil I had. A little touch with a whole lot of difference!
Note/Tip: Prepare the oil/butter at least a few hours before grilling so the aroma of the herbs are infused well. overnight works even better.
- 2 Large red or sweet onions or few Small Onions
- 3 Tablespoons melted butter or olive oil
- 2 Teaspoon chopped fresh thyme/ rosemary/cilantro or any other herb you would like to use
- Red Pepper Flakes (optional)
If you are using the big onions: peel the skin & cut them into thick slices; like 5-6 slices per onion.
If you are using the small onions: peel the skin & cut them into halves.
Stir in the herbs & pepper in the melted butter/oil & let it rest.
Place onion slices in a container; cover them with water & let them rest for about 1/2 hour. Drain.
Drizzle onion slices/halves with herb butter/oil, reserving some for basting. Let them sit for at least half an hour.
Grill onions, covered with lid, over medium-high for 6 to 8 minutes. Turn them over & baste with reserved butter/oil mixture. Cook each side for a few minutes. The onions may be grilled indoors on the stove top grill too. ( I have done that on my cast iron grill pan).
Serve as a side.
BBQ/Grilling Tips: Turn the Slices only ones to get the good grill marks. Do not keep on impatiently turning them every few seconds.