Grilled Onions
These are the perfect accompaniment to any steak you've cooked on your grill.Quite often I make these when I'm cooking a steak on the grill. In the past I've shied away from using the blacken, and just stayed with the Kosher Salt and Black Pepper. I was amazed at how much better these tasted with the blacken.
- 1 Large Vidalia Onion, or other sweet onion
- Round Toothpicks
- Vegetable Oil
- Kosher Salt
- Coarsely Ground Black Pepper
- Butt Kickin' Blacken, Original Recipe, to taste
1. Peel the onions, and slice into 1/2" rings. Then, place 3 toothpicks through the edge, evenly spaced. This will keep the onion slices from coming apart while they're cooking.
2. Oil well then sprinkle with Kosher salt, pepper, and blacken.
3. We all make a mistakes now and then, and I'm no exception. I didn't look and the wrong lid was open on the pepper container. I just cleaned it off and continued on.
4. Grill about 7 minutes on the first side. Flip, and grill for another 3 minutes or so. Be careful when you flip them because, even with the toothpicks, they tend to fall apart real easy. I prefer to cook with the tapered side up for the first side.
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.
Grilled Onions
