How To make Grilled Red Onions
4 Medium red onion
2 tb Worcestershire sauce
2 tb Balsamic vinegar
2 tb Soy sauce
2 tb Olive oil
3/4 ts Pepper
Cut 1/4-inch slice off top and bottom of each onion and discard. Cut onions in half crosswise. Arrange onions in single layer in shallow dish. Whisk Worcestershire, vinegar, soy sauce and oil in bowl. Pour over onions and let stand at room temperature 1 hour, basting occasionally. Prepare barbecue (medium-high heat). Arrange onions on grill. Cover grill and cook onions until brown, basting occasionally, about 4 minutes per side. Using large spatula, transfer onions to platter. Season with pepper. Recipe from the July 1992 issue of Bon Appetit.
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Marinated Slow Roasted Onions // Kevin Is Cooking
Marinated Slow Roasted Onions
These Marinated Slow Roasted Onions get soft and creamy on the inside and caramelize on the outside roasting in a bath of red wine vinegar, brown sugar and spices. Mouthwatering aroma! Best if marinated overnight.
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Marinated Slow Roasted Onions
Ingredients
Marinade:
1 cup water
1 cup red wine vinegar
2 tbsp brown sugar
1 tsp fresh rosemary chopped
1/2 tsp kosher salt
1/4 tsp black pepper
pinch red pepper flakes optional
4 large white or yellow onions (See Note 1)
4 tbsp butter
1 tsp fresh rosemary chopped
Instructions
Blend marinade ingredients in small bowl and pour into a baking dish that will hold all 8 onion halves. I use 8x8 baking pan or round 12 baking stone (pictured) depending on size of onion.
Trim the end of onions and cut horizontal (leaving skin on) and place wide side down in marinade. Marinate overnight covered in refrigerator.
Preheat oven to 400°F. Flip the onions over in the marinade, and lay on the flat bottom of each side. Top each onion with 1/2 tablespoon of butter and remaining teaspoon of rosemary.
Roast uncovered in oven for 1 hour or until golden brown, basting once or twice during roasting. Remove from heat, spoon reduced sauce over and sprinkle with parsley or more fresh chopped rosemary. Remove outer skins before eating and serve.
Notes
1. Trims ends off onions, slice in half horizontally, keeping the skin on to hold shape and protect the outside as it later roasts.
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Why I always slice Onions from root to stem
Onions can either be sliced pole to pole or orbitally and the one you choose can make a big difference on the dish. I use pole-to-pole slices of onion about 95% of because they rupture fewer onions cells and I like the texture compared to orbital slices. Today, we break down the onion and run 3 experiments showcasing the differences between onion slices.
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0:00 Why the direction of onion slices matters
0:57 How do onions work?
1:48 The Smell Test: Orbital vs Root to stem
3:12 Experiment 1: Pickled Onions
4:32 Experiment 2: Oklahoma Onion Burger
6:32 Experiment 3: Caramelized Onions
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
Voice recorded on Shure MV7
Edited in: Premiere Pro
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Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
Cooking Tips : How to Cut White Onions for Grilling
Get Cooking Tips on How to Cut White Onions for Grilling. Learn Basic cooking techniques and tips in this Expert Village How-to Video.
Alex Guarnaschelli's Sweet and Sour Flowering Red Onions | The Kitchen | Food Network
Alex perfectly cuts sweet and crunchy red onions to create beautiful roasted onion flowers with a sweet and sour sauce!
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Sweet and Sour Flowering Red Onions
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 1 hr 30 min
Active: 25 min
Yield: 6 servings
Ingredients
6 medium red onions, peeled
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
1 tablespoon dark brown sugar
1/4 cup extra-virgin olive oil
Directions
Preheat the oven to 425 degrees F.
Slice 1/4 inch off the tops and bottoms of the onions so they sit flat. Put the onions on the cutting board root-end down. Cut 3 slits in the stem side of each onion, crisscrossing to make 6 pie slices, cutting about two-thirds of the way through (do not cut all the way through).
Bring a medium pot of salted water to a boil. Drop the onions in and cook until tender on the outside, 4 to 5 minutes. Remove and cool. When the onions are cool enough to touch, gently open the onion petals so the onion opens up like a flower.
In a small pot, simmer the vinegar and brown sugar with 2 tablespoons water over medium heat until syrupy, 2 to 3 minutes.
On a baking sheet fitted with parchment paper, arrange the onion flowers in a single layer with space between each. Drizzle with the olive oil and season with salt and pepper. Roast until the flowers open and the tips of the petals are lightly brown, 40 to 45 minutes.
Plate the onions on a platter and spoon the sauce over the onion flowers. Serve.
Cook’s Note
I love when a vegetable can indicate the season. These onions are so beautiful and tasty. You can make these in advance, then just warm and serve. You can also make them with yellow onions, although the sweetness of the red onions is my favorite for this recipe. They are stunning next to grilled steaks or fish. They can also add great flair to a vegetable platter.
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Alex Guarnaschelli's Sweet and Sour Flowering Red Onions | The Kitchen | Food Network
Easy Pickled Red Onions Recipe
Thank you for watching my easy pickled red onions recipe. Pickled red onions are staple at many bbq joints but pickled red onions are not just good with bbq, they're good on just about anything. On this video, I made pickled red onions 3 different ways and all 3 are fantastic. Give this easy pickled red onion recipe a try, I guarantee you're going to love it.
Thanks for watching
Smokin' Joe
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Roasting a Whole Onion on the Grill : Beef Stew Recipes & More
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Roasting a whole onion on the grill will require the careful use of a very specific technique for the best results. Learn about roasting a whole onion on the grill with help from a professional chef and media personality in this free video clip.
Expert: Rick Tarentino
Filmmaker: Alan Mack
Series Description: You can cook beef stew and a wide variety of other delicious dishes right in your very own kitchen using the right ingredients and a few great recipes. Get beef stew recipes and more with help from a professional chef and media personality in this free video series.