Grilled Onions

By Addie

Grilled sweet onions have become a staple companion to any other meat or vegetable we may be preparing. If we happen to have any leftover, I use them in sauces, soups, or on sandwiches for lunch.

Mayan Sweets, Vidalia, Walla Walla, Sunbrero, Imperial Valley Sweets, Super Sweets, and Maui onions are the most widely known. Less pungent than regular onions, their mild, sweet flavor is due to their low sulfur and high water content. Although you can use them in just about any recipe that calls for onion, our favorite way to prepare them is on the grill. Pile them on top of burgers, steaks, fish, and chicken breasts, or mix them into sautéed vegetables—it’s all good. Grilling sweet onions makes summer that much sweeter.

Ingredients

• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon cumin
• 1 teaspoon curry powder
• 1 1/2 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon chili powder

Preparation

Step 1

Cut onions into 1/4 inch slices. Brush with olive oil. Dust each side with spice mixture. Grill over medium low heat.