Walla Walla, Vidalia and scallions on the grill. Grilled onions are a great tasting bbq side dish that really should be prepared more often. Pungent and irritating when raw, grilling brings out their natural sweetness and great flavor.
How many times have you chopped onions, and then cried afterwards because of burning eyes? If your like me, it’s a common occurrence. The cause, without getting too technical, is the sulfur (more precisely, sulfoxides) that naturally occurs in onions. When cut, it gets in the eyes. Then, a chemical reaction changes the sulfur compound into sulfuric acid. And that’s why onions make you cry.
Types of Onions for Grilling
All of the onion varieties can be grilled, and there are many ways of preparing them. When cooked, they lose the strong aroma and taste, become sweeter and mild.
The types you’ll most commonly encounter are the large slicing onions and green onions, also called spring onions or scallions. You can use other types for grilled onion recipes, like the small whole pearl onions, leeks, and even shallots if you’re the adventurous type.
Dry Onions
- Red Onions — These large onions are more purple than red in color. The flesh of each layer is white, the outer surfaces tinged with color. They have a mild flavor suited to eating raw. When cooked, they lose the red color.
- White Onions — Most of these have a strong flavor raw, but become very sweet when cooked. Great for grilling whole, in foil with butter.
- Yellow Onions — Another onion with a lot of flavor, these are the most common. The Spanish variety keeps very well. However, some varieties of yellow onions are mild and sweet.
- Walla Walla Onions — Walla Wallas are one of the sweet and mild yellow onions. The name comes from it’s growing location, Walla Walla, Washington.
- Vidalia Onions — Also named for the place they’re grown, Vidalia, Georgia. It’s said that part of the reason for this onion’s mild, sweet taste is because the soil around Vidalia is very low in sulfur, which produces an onion with a lower than average sulfer content.
- Pearl Onions — Very small, dried white onions, pearl onions are perfect for making grilled onion skewers. They cook fast and have a mild flavor.
- Shallots — Small, dried shallot bulbs are sort of like a cross between true onions and garlic. The flavor is more intense than onions, but without that garlic punch. These are also great when added to grilled vegetable skewers.
- Garlic — Everyone knows what garlic is, but many don’t know there are lots of different varieties. Part of the onion family, the flavor ranges from very strong to very mild. Grilling mellows the flavor dramatically.
Fresh Onions
Picked while still growing, the edible green tops are still intact. Keep refrigerated and use within a few days of purchase.
- Green Onions — These are picked when still young and growing. The onion bulb has yet to form, and the tops are dark green. The tender tops can, and should be used in recipes, either fresh or raw.
- Scallions — Just another name for green onions. They don’t take long to grill, and have a sweet flavor when cooked. The roots are usually still in place, and need to be trimmed off before cooking or chopping to serve raw.
- Spring Onions — Some say these are the same as green onions or scallions, but others (myself included) grew up with the understanding that spring onions are more mature, with the bulb starting to form. The tops on these can be tougher than the smaller green onions, with some too tough to eat, even when cooked. A quick slice with a knife will tell if the tops are inedible.
- Leeks — These are the big boys of the fresh onion family. Not considered a true onion, leeks mature without forming a bulb. Because of the way they’re grown, leeks tend to have dirt or sand trapped in the layers, and must be cut up and thoroughly washed before used.
- Chives — This diminutive member of the onion family is most often used chopped as an added ingredient, or used raw, chopped or whole as a garnish. Only the green tops are used.
There are many more types of onions, but the preceding are the most common.
Cooking Grilled Onions
Different types of onions require specific grilling techniques in order to bring out the best flavor. Depending on the variety, they can be grilled whole or cut, wrapped in aluminum foil, and grilled using either direct or indirect heat.
Green onions of all kinds cook quickly, especially the green tops. A light coating of oil protects the onion from drying out and from sticking to the grate. Since the top cooks quicker than the white bottom, set up the grill with one burner on, one burner off. Position the white end over medium direct heat and the green tops over the unlit burner. Depending on size, these take from 2 to 5 minutes to cook.
Small sized dry onions, shallots and garlic are easiest to cook using indirect, medium heat. They can be cooked using direct heat, but are prone to dry out or burn. Again, a light brushing of oil protects them from drying. Thread them onto skewers to prevent the onions from falling through the grate. When cooked on metal skewers, cooking time is shortened because of heat transfer from the skewer to the middle of the onion, shallot, or garlic clove.
Find more onion grilling tips at How to Grill Onions.
Large dry onions can be grilled whole, with the skin left on, and peeled before serving. Or peel them and wrap in foil seasoned with butter and a bit of salt and pepper. This is one of my favorite recipes for grilled onions: remove the top and cut a pit into the center. Drop in half of a beef or chicken boullion cube, then pack the divot full of butter. Wrap in foil and grill indirectly for 1 to 1-1/2 hours, or until the onion is very tender. These are luscious and rich!
Dry onions can also be cut into half-inch thick slices (inserting a metal or bamboo skewer to hold the layers together), then grilled over medium direct heat until slightly browned and tender. Brush with oil and season with salt and pepper before laying them on the grate. Onion slices cook nicely in countertop electric grills, too.
You’ll find many ways to cook and use grilled onions, whether they are to be served alone or as an ingredient in other dishes. The sweetness and great flavor of grilled onions is a welcome addition to any meal.
Recipes for Grilled Onions
Try one of these recipes for onions of all types.
Grilled Green Onions – Tender green onions can be grilled individually, or as I like to do it, tied into small bundles. They cook faster separately, but the bundles give you a moister onion when done, plus there’s less shrinkage.
Grilled Scallions – Trimmed and threaded on skewers, the scallions are grilled until just tender and tasty. Great little single serving size sides.