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Grilled onions with balsamic and thyme

Easy Grilled Onions

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5 from 6 reviews


If you are wondering about the best way to grill onions, then read on! I have all the tricks and tips to get perfectly caramelized grilled onions cooked on the barbecue grill. They’re drizzled with balsamic vinegar and seasoned with thyme which makes them a versatile and savory vegetable side dish. Use them to top off steaks, burgers or add to Mexican fajitas.



3 large sweet onions, such as Vidalia, peeled

1 tablespoon plus 1 teaspoon avocado oil or olive oil

1 teaspoon coarse kosher salt

Freshly ground pepper, to taste

3/4 teaspoon dry thyme

1 tablespoon plus 2 teaspoons balsamic vinegar, sherry vinegar or malt vinegar


  1. Preheat grill to high heat.
  2. Trim root end of each onion to remove dry and dirty roots. If necessary, rinse the onion to make sure there are no traces of soil on it. Cut onion into ¾-inch thick slabs leaving root intact.{This helps the onion hold together when it is on the grill.}
  3. Brush oil over the onion slices. Sprinkle with salt, pepper and thyme.
  4. Grill, turning occasionally until the onions are soft and charred in spots, about 12 minutes.  
  5. Transfer to a plate and drizzle with vinegar.


Make Ahead:

They can be made 3 days ahead and served cold or rewarmed in the microwave.

  • Prep Time: 10 mins
  • Active Time: 15 mins
  • Cook Time: 20 mins
  • Category: Side Dishes
  • Method: Grilling
  • Cuisine: Mixed


  • Serving Size: 3 cups, 6 servings
  • Calories: 61
  • Sugar: 1 g
  • Fat: 3 g
  • Carbohydrates: 9 g
  • Fiber: 2 g
  • Protein: 1 g
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