To clean your grill, put some vegetable oil on a paper towel, and wipe each rod down, one by one. You can also put the oil directly onto the grill and scrape off the grime with a grill spatula or other tool if necessary. Some grills have a “cleaning” setting. If the above isn’t enough, you may wish to use this option if you have it.
Any kind of oil is fine. This is not the oil that will be going on your onions, so a cheap vegetable oil will be perfect for the job.
You could also just use a piece of tin foil over the grate, with holes poked through it to let out heat. If you do use skewers, make sure they’re soaked in water first so they don’t catch on fire.
Honey mustard Balsamic vinegar BBQ sauce Worcestershire sauce Steak seasoning
Any onion, so long as it’s large and fresh, will do the trick. In the case of whole onions, symmetrical is best, so one side doesn’t naturally rest on its bottom, getting cooked unevenly.
To cut into wedges, don’t cut all the way to the bottom of the onion. If you do, they’ll fall apart. Wedges should be about 1 inch (2. 5 cm) wide, and a good-sized onion will yield 4-6 wedges. [2] X Research source These are just recommendations. You can cut the onion however you like, from thick wedges to whole slices. Just know that the smaller your onions are, the more likely they’ll be to fall through the grate – for small onions, you’ll need equipment to keep that from happening.
To make a foil tent, simply place a couple of onion slices on a piece of foil. Turn the long sides in, covering the onions, and then roll up the sides, enclosing them in. Skewers are easiest for wedges, if you’re worried about them falling apart. Again, just make sure they were soaked in water before use, or they may start a fire.
Give the edge of one a taste test. Does it have a hint of a crunch initially, but is still soft and getting caramelized? That’s exactly when you know they’re done.
Keep the bottom side – the part with the roots or the hair – intact. It’s the base of your onion.
Slice from the hole you just made into the layers, stopping before you hit the outside of the onion (again, you want a whole onion, not wedges). This allows your seasonings to soak through each layer. [4] X Research source Alternatively, you can use your knife tip, and puncture small holes around the middle section of the onion. Instead of in the core, these holes are where you would put the seasoning.
Use a combination of herbs and spices, or a pre-prepared seasoning (like a steak seasoning) to get a full-bodied taste that complements the natural taste of the onion. Keep in the mind the dish it’s being paired with (if that’s the case) when you’re debating between a sweet or savory touch.
Some onions (and some grills) can take up to 45 minutes. If your onion is taking longer than 20 to 30 minutes, don’t fret. This is normally, especially for larger onions. If in doubt, give it a little longer – if it’s not quite done, the insides may only be warm.
