Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Balsamic-Glazed Grilled Sweet Onions

Scott Phillips

Yield: 1-1/2 cups

Sweet, smoky, tangy, and herbal—a lot of flavors come together in this rustic dish.

Ingredients

  • 2 lb. sweet onions (such as Vidalia, Walla Walla, Maui, or Texas Sweet)
  • Olive oil for grilling
  • 1 cup balsamic vinegar
  • 1 Tbs. chopped fresh thyme leaves
  • 1/2 tsp. crushed pink peppercorns (optional)
  • 1/2 tsp. kosher salt; more to taste

Nutritional Information

      Nutritional Sample Size per 1/4 cup
      Calories (kcal) : 130
      Fat Calories (kcal): 40
      Fat (g): 4.5
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 0
      Sodium (mg): 110
      Carbohydrates (g): 20
      Fiber (g): 3
      Protein (g): 2

Preparation

  • Peel and trim the onions. Cut them crosswise into 1/2-inch-thick slices. Insert a toothpick or poultry lacer horizontally halfway into each slice to hold the onion rings together.

    Prepare a medium-low charcoal fire or heat a gas grill on medium low for 10 minutes. Brush the grill grate clean and wipe it with a paper towel dipped in oil. Brush both sides of the onion slices with olive oil and grill, covered, turning every 10 minutes, until very soft and well browned on the outside, 35 to 40 minutes total. (A little blackening is OK, but try not to char the onions.) Stack the onions on a large sheet of foil and wrap loosely. Set aside while you make the glaze.

    Pour the balsamic vinegar into a small saucepan and add the thyme leaves, pink peppercorns (if using), and salt. Boil, uncovered, over medium-high heat until the vinegar has reduced to about 1/4 cup and has a syrupy texture, 8 to 10 minutes. Let cool briefly and season to taste with salt, if necessary.

    Transfer the onions to a dish. Remove the toothpicks and any extremely charred layers, if necessary. If the balsamic glaze has thickened, reheat it gently until pourable. Pour the glaze over the onions and brush to distribute it evenly. Serve warm or at room temperature.

Make Ahead Tips

You can grill the onions and make the glaze several hours ahead, but wait to glaze the onions until just before serving. If the onions sit in the glaze for more than 10 minutes, their juices will thin the glaze.

These onions are fabulous with grilled chops or steaks or tucked among sliced tomatoes for a summer salad platter. Or chop them roughly and spoon onto grilled bread rubbed with a cut ripe tomato for a twist on bruschetta.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks