What’s the difference between grilled onions and caramelized onions?

The key difference is that to caramelize onions you need a moist cooking environment to really soften them completely, and then you can allow the natural sugars of the onion to brown as the liquid evaporates. By contrast, grilling is a dry heat cooking method, so the onions will cook more quickly and not soften as much as true caramelized onions.

Why are grilled onions sweet?

Onions are naturally sweet vegetables and when they’re exposed to high heat their natural sugars break down and begin to caramelize.

Can I make grilled onions ahead of time?

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

How do I prevent my onions from falling apart while grilling?

To reduce the risk of the onions falling apart we leave the root intact and use a <a href="https://www.amazon.com/Weber-Style-6435-Professional-Grade-Grill/dp/B000WEIIOE?crid=1HTCX4JB307YC&keywords=weber%2Bgrill%2Bbasket&qid=1655154237&sprefix=weber%2Bgrill%2Bbasket,aps,97&sr=8-11&th=1&linkCode=sl1&tag=healthyseason-20&linkId=2168e7db69f59b50c8854d7388148670&language=en_US&ref_=as_li_ss_tl" target="_blank" rel="noreferrer noopener nofollow">grill basket to make it easier. That way, if the onion starts to fall apart it won’t fall between the grill grates. As an alternative method, you can skewer the onions slabs with kebab or wooden skewers. Lay your onion rings flat and carefully skewer through the sides of the onion rings.

Easy Grilled Onions

Description

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.

Ingredients

Scale

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

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Instructions

Preheat grill to high heat.
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.}
Brush oil over the onion slices. Sprinkle with salt, pepper and thyme.
Grill, turning occasionally until the onions are soft and charred in spots, about 12 minutes.
Transfer to a plate and drizzle with vinegar.

Notes

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

Nutrition

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