Grilled Onions with Balsamic Vinaigrette
For grilled onions that could stand on their own as a side dish, we started with halved onions. Cutting them from pole to pole rather than through the equator helped keep them intact. Grilling the onions directly over the flame until very dark ensured that they had sufficient chargrilled flavor; we then steamed them in a covered disposable pan so they would cook through evenly, turning buttery soft. Leaving the skins on kept the bottoms of the onions from burning but still allowed for plenty of caramelization. Finishing with a simple balsamic vinaigrette complemented their sweetness and lent a burst of acidity.
½ cup extra-virgin olive oil
3 tablespoons balsamic vinegar
Kosher salt and pepper
4 onions
1 (13 by 9-inch) disposable aluminum roasting pan
1 tablespoon minced fresh chives
BEFORE YOU BEGIN
The size of the onions will affect the cooking time, so it’s important to choose onions that weigh between 7 and 8 ounces each and measure about 3 inches in diameter. In step 3, be sure to err on the side of achieving darker charring, as the steaming step will soften the char’s appearance and flavor. The onions can be served hot, warm, or at room temperature.
INSTRUCTIONS
1. Whisk 6 tablespoons oil, vinegar, 1 teaspoon salt, and ¼ teaspoon pepper together in bowl; set aside.
2. Trim stem end of onions and halve onions from root end to stem end, leaving skin intact. (Root end can be trimmed, but don’t remove it.) Brush cut sides of onions with remaining 2 tablespoons oil and sprinkle each half with 1/8 teaspoon salt.
3. Arrange onions cut side down on grill over medium heat and cook (covered if using gas) until well charred, 10 to 15 minutes, moving onions as needed to ensure even cooking. Flip onions and cook cut side up until light charring develops on skin side, about 5 minutes.
4. Transfer onions cut side up to disposable pan and cover tightly with aluminum foil. Return disposable pan to grill and cook over medium heat (covered if using gas) until onions are tender and easily pierced with paring knife, 10 to 15 minutes.
5. When onions are cool enough to handle, remove and discard charred outer skin; arrange onions cut side up on large platter. Rewhisk vinaigrette and drizzle evenly over onions. Sprinkle with chives, season with salt and pepper to taste, and serve.
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