From casual summer dinners to cowboy-centric gathering in California, these onions have made an appearance at nearly every family barbecue my entire life. They are easy, impressive, beautifully sweet, and, some even say, succulent. They are generously buttered and the perfect accompaniment to grilled beef on a late-summer eve and are even better the next day on a sandwich with leftover beef bits and horseradish.
Sweet and Easy Grilling Onions
From casual summer dinners to cowboy-centric gathering in California, these onions have made an appearance at nearly every family barbecue my entire life. They are easy, impressive, beautifully sweet, and, some even say, succulent. They are generously buttered and the perfect accompaniment to grilled beef on a late-summer eve and are even better the next day on a sandwich with leftover beef bits and horseradish.
My Grandpa's Onions
Serves 4+
Ingredients
At least two heads of sweet red onions
4 tablespoons butter (you can never have too much)
Dash of kosher salt & freshly ground black pepper
Directions
Prepare a grill for direct cooking over medium heat. Place two (or more) unpeeled, medium-size red onions on the grill grate and cook them the same way you would cook a potato in the oven, for about 1 hour, rotating them every so often.
Once the onions are tender throughout, transfer them to a plate, trim off their ends, and remove the skins like a jacket. The onion inside will be tender, full of flavor, and perfectly sweet. Put them in a bowl and, holding with tongs and using a knife, chop them roughly into 2-inch pieces. While still hot, toss them with loads of cold butter, some kosher salt, and a dusting of freshly ground black pepper.
Note: For a plan-ahead picnic snack or hors d'ouvre, serve chilled with a drizzle of extra-virgin olive oil.