{"id":8373,"date":"2009-08-16T20:51:08","date_gmt":"2009-08-17T03:51:08","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=8373"},"modified":"2012-06-16T13:26:05","modified_gmt":"2012-06-16T20:26:05","slug":"grilled-onion","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/condiments-dips-and-sauces\/grilled-onion\/","title":{"rendered":"Grilled Onion"},"content":{"rendered":"


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\n\"Grilled
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\nQuick & Sweet. Grilled onions are great sides, esp. with grilled meat or paneer\/Indian Cheese or any other vegetables.<\/p>\n

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The above photo is my entry for CLICK: August, 2009<\/strong><\/a> this month. The theme is Allium<\/strong>. Jai & Bee<\/a> 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)<\/a> for more details.<\/p>\n

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<\/a>. 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!
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Grilled Onion<\/h3>\n


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Note\/Tip:<\/strong> Prepare the oil\/butter at least a few hours before grilling so the aroma of the herbs are infused well. overnight works even better.
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\nIngredients:<\/strong><\/em><\/p>\n

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  1. 2 Large red or sweet onions or few Small Onions
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  2. 3 Tablespoons melted butter or olive oil<\/strong><\/li>\n
  3. 2 Teaspoon chopped fresh thyme\/ rosemary\/cilantro or any other herb you would like to use<\/strong><\/li>\n
  4. Red Pepper Flakes (optional)<\/strong><\/li>\n<\/ol>\n


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    \nPreparation:<\/strong><\/em><\/p>\n

    If you are using the big onions: <\/strong>peel the skin & cut them into thick slices; like 5-6 slices per onion.<\/em><\/p>\n

    If you are using the small onions: <\/strong>peel the skin & cut them into halves.<\/em><\/p>\n

    Stir in the herbs & pepper in the melted butter\/oil & let it rest.<\/p>\n

    Place onion slices in a container; cover them with water & let them rest for about 1\/2 hour. Drain.<\/p>\n

    Drizzle onion slices\/halves with herb butter\/oil, reserving some for basting. Let them sit for at least half an hour.<\/p>\n

    Grill onions, covered with\u00a0 lid, over medium-high for\u00a0 6 to 8 minutes. Turn them over & baste\u00a0 with reserved butter\/oil\u00a0 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).<\/p>\n

    Serve as a side.<\/p>\n

    BBQ\/Grilling Tips:<\/strong> Turn the Slices only ones to get the good grill marks. Do not keep on impatiently turning them every few seconds.<\/em><\/p><\/blockquote>\n


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    \n\"Grilled<\/p>\n


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    Related Posts:<\/strong><\/em><\/p>\n

    Onion Crackers<\/a>
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    Chimichurri<\/a><\/strong><\/p>\n

    Asian Pancakes<\/a><\/strong><\/p>\n

    Roasted Garlic<\/a><\/strong>
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