Savory Grilled Onions Recipes
SAVORY GRILLED POTATOES
These potato packets are so easy to prepare ahead of time, then pack in the cooler for camping trips or picnics and toss on the grill when needed. The mayonnaise, seasonings and cheese really coat the potatoes and turn them into something special. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 7 ingredients. Add potatoes and onion; toss gently to coat. Spoon onto a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat until potatoes are tender, turning once, 30-35 minutes.
Nutrition Facts : Calories 497 calories, Fat 34g fat (11g saturated fat), Cholesterol 43mg cholesterol, Sodium 622mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein.
SAVORY GRILLED ONIONS
Use your grill for more than just the main coarse! Place a foil packet of onions on the grill 15 minutes before you start the meat, and they will be ready at the same time.
Provided by STEPHKAA
Categories Side Dish Vegetables Onion
Time 55m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat grill for high heat.
- Peel onions, and remove ends. Cut each onion into quarters. Place 2 quarters of onion in a 6 inch square piece of tin foil, inserting a slice of butter or margarine between the pieces. Season with salt and pepper to taste. Close foil around onion. Repeat with remaining onions.
- Set foil packets on lower rack of a gas grill, or directly on top of hot coals. Cook for about 30 to 35 minutes.
Nutrition Facts : Calories 131.7 calories, Carbohydrate 7 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 1.3 g, Protein 0.9 g, SaturatedFat 7.3 g, Sodium 84.7 mg, Sugar 3.2 g
GRILLED RED ONIONS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Trim the a thin slice off the side of the whole, unpeeled onion. Set the onion flat on the cut surface for stability. Cut the onion into 4 (1-inch thick) slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize.
SAVORY GRILLED POTATOES IN FOIL
Make and share this Savory Grilled Potatoes in Foil recipe from Food.com.
Provided by Hungarian Gypsy
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix salad dressing and seasonings in bowl until well blended.
- Add potatoes and onion, toss to coat.
- Divide potato mixture evenly among 6 square pieces of foil.
- Seal each to form packet.
- Place on grill.
- Grill covered, 25- 30 minutes or until tender.
Nutrition Facts : Calories 69.8, Fat 0.1, Sodium 100.5, Carbohydrate 16.2, Fiber 1.6, Sugar 1.4, Protein 1.6
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Ratings 11Calories 415 per servingCategory Side Dish
- Bring a large pot with water over high heat, bring to a boil and add about 1 teaspoon of salt, stir to dissolve.
- Add the potatoes and cook until al dente, about 10 minutes, don't overcook. Drain and let cool slightly.
- Heat grill to medium-high and oil grates. Or just place a grill pan over medium-high heat and lightly oil the pan.
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5/5 (1)Servings 4Cuisine AmericanTotal Time 20 mins
- Preheat the grill on medium to high heat setting, slice the onions into 1/2 to 3/4 inch thick slices, form the ground beef into 4 - 4 ounce patties, rinse and dry the arugula, measure the cheese, set everything aside.
- Make the sauce: mix the yogurt, dijon mustard, apple cider vinegar, sea salt, hot sauce, and honey together and set it aside.
- Reduce the heat on the grill to medium. Season the burgers with salt and pepper, brush the balsamic vinegar and olive oil over the onions.
- Place the burgers and onions on the grill. Cook the burgers and onions for about 5 to 6 minutes and flip them over, cook for five minutes longer or until the burgers reach your desired doneness. At this point, the onions should be cooked too (they will be soft and slightly browned on the outside).
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5/5 (7)Total Time 50 minsServings 1Calories 35 per serving
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From foxandbriar.com
5/5 (9)Category SidesCuisine AmericanTotal Time 40 mins
- Hold the onion on a cutting board, with the root end facing sideways. About 3/4 of an inch in from the root, drive a wooden skewer through the center of the onion. Push the skewer all the way through, so that the flat end of the skewer is next to the onion and the pointy end is as far away from the onion as possible.
- On one side of the skewer, slice the root end off of the onion. On the other side of the skewer, leaving about 3/4 inch of onion, slice the onion so that the skewer is going through the center of the slice.
- Use a knife to cut the part of the skewer that is sticking out of the onion. Repeat until both onions have been sliced into even slices, about 3/4 inch thick. Trim the skewers so that there is not excess sticking out of the onion.
CREAMY SAVORY GRITS WITH GRILLED SPRING ONIONS - RECIPE ...
From finecooking.com
Cuisine AmericanCategory First CourseServings 6
- Put the grits in a medium bowl. Add 3 cups of vegetable stock and mix to combine. Cover and refrigerate overnight. Put the cashews in a small bowl, cover with water, and refrigerate for 3 hours or up to overnight.
- Drain cashews and transfer to a blender with 1/4 to 1/3 cup of water. Pulse, then blend until smooth, scraping down the bowl occasionally. Set aside.
- Skim any hulls or chaff that have risen to the top of the grits’ soaking liquid, then pour the grits and the liquid into a medium saucepan. Add 1/4 tsp. salt and bring to a boil over high heat, whisking continuously until no lumps remain. Reduce the heat to low and simmer, uncovered, whisking occasionally until the grits have absorbed most of the liquid and begin to thicken, 2 to 5 minutes. Slowly whisk in the remaining cup of vegetable broth and continue to simmer, whisking occasionally, until most of the liquid is absorbed, about 10 minutes more.
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From eatingwell.com
3/5 (3)Total Time 25 minsCategory Healthy Chicken RecipesCalories 140 per serving
- To grill: Oil the grill rack (see Tip). Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 4 to 8 minutes per side.
CRUNCHY GRILLED CHEESE WITH SWEET & SAVORY CARAMELIZED ONIONS
From nocrumbsleft.net
5/5 (3)Total Time 50 minsServings 4
- In a large sauté pan over medium heat, add the olive oil to the pan to warm. Reduce to medium-low and add the onions to the pan. Stirring continuously and watching carefully to not scorch the onions, cook until lightly golden and starting to brown around the edges, about 15 minutes.
- Avoiding any clumping, add the prunes to the pan and stirring continuously, cook until the prunes are mostly broken down and well incorporated with the onions, about 5 minutes. Transfer to a bowl and set aside.
- Place your desired amount of cheese on one slice of bread and evenly spread 2 tablespoons of the Sweet & Savory Caramelized Onion Magic Elixir on another slice. Combine the two together to make a sandwich. Set aside.
- In a large sauté pan over low to medium-low heat, add the light olive oil and butter, stirring to combine. When well combined and warm, place the sandwich in the pan and cook until golden brown, about 6-8 minutes. Flip and cook the other side until golden brown, about 6-8 minutes. Serve and Enjoy!
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