Grilled Onions with Tarragon Mustard Sauce

By Zopmama

Whole onions become especially sweet when prepared on a grill. Great served with baked potato and steak.

Ingredients

• For the onions:
• 4 yellow onions
• 3 Tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• For the tarragon mustard sauce:
• 2 Tablespoons white wine vinegar
• 2 Tablespoons Dijon mustard
• 1/3 cup olive oil
• 2 Tablespoons chopped fresh tarragon or 1 teaspoon dried
• 1/4 teaspoon salt
• pinch freshly ground pepper

Details

Servings 4

Preparation

Step 1

Prepare grill for indirect-heat cooking. Grill rack 4-6 inches above the fire.

To prepare onions, peel them carefully; take care to keep their layers intact at the root ends, which will help hold them together during cooking. Using a sharp knife and starting at the stem end, slice an X in each onion to within about 1 inch of the root end.
In a large bowl, toss onions with the olive oil, salt, and pepper. Place onions in a disposable aluminum pan. Place pan on the center of the rack. Cook, turning the onions every 15-20 minutes, until they are tender when pierced with the tip of a sharp knife, 45-50 minutes total.

While onions are cooking prepare tarragon mustard sauce. In a small bowl, whisk together the vinegar and mustard. Slowly add the olive oil, whisk constantly to form a smooth, creamy sauce. Whisk in the tarragon, salt and pepper. Cover and set aside.

To serve, transfer the onions to a platter and drizzle some of the sauce over them. Serve hot, warm, or at room temp. Use remaining sauce to serve with onions.