Featured Recipe
Charred Red Onion Skewers
By Kate
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Thick slices of large Spanish red onions threaded on soaked skewers, brushed with olive oil and sprinkled with fresh rosemary. Seasoned simply with sea salt and cracked pepper. Grilled over medium heat until soft with char marks. Aromas sharp, sweet, smoky. Serve off skewers to release sweetness. Uses rosemary instead of thyme. Skewer soak prevents burning. Cook 12 minutes, looking for translucent edges and slight collapse. Best on gas grill or charcoal ember bed. Substitute shallots or white onions for variations. Omit oil for no-fat but watch sticking. A smoky, tender base for salads or sides.
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Prep:
10 min
Cook:
12 min
Total:
22 min
Serves:
4 servings
vegetarian
grilling
Mediterranean
Introduction
Big red onions sliced thick, threaded on skewers after a good soak. Olive oil and fresh rosemary give a punch of aroma, salt, pepper bring out latent sweetness. Fire kiss turns layers from raw bite to tender melt. Charred edges contrast sweet heart. Medium grill heat crucial - too hot burns, too low steams. Watch those onions closely. Achieving balance between smoke, softness, and that caramelized edge. Simple technique, but requires attention. Quick flip every 3-4 minutes. Wooden skewers soak so no flame flare ups. Alternative herbs help swagger the flavor profile - rosemary aromatic, more piney than thyme’s herbal lift. Approach onions like muscle. Respect them. Don’t skimp thickness or drip oil. Otherwise, dry or uneven cooking.
Ingredients
About the ingredients
Red onions hold up best but any onion will do if sliced thick and treated gently. Fresh herbs increase fragrance; rosemary’s woody notes are sturdier on flames. Olive oil coats and lends fat for caramelization; use a neutral oil if preferred but avoid butter here — higher smoke point oils needed. Metallic skewers conduct heat; wooden skewers safer but soak well to avoid fire hazards. Salt at the start draws moisture, try not to over salting which draws too much juice and weakens slices. Pepper ground fresh just before grilling for best pungency. Timing depends on onion size and grill heat; trust visual and tactile cues rather than clock.
Method
Technique Tips
Cutting onions thick ensures structural integrity — thinner slices turn to pulp quickly. Skewer threading aligns layers vertically; don’t overcrowd. Oil coating is key — ensures caramelization and prevents sticking. If grill flames flare from dripping oil, shift skewers to indirect heat. Listen for steady sizzle sounds, not crackles of flames. Flipping every 3 minutes encourages even cooks and prevents charring one side. Watch for translucent edges; when knife or fork slides through with light resistance, onions are ready. Resting off heat lets sugars redistribute. If oven broiler used, grill pan or rack needed to allow air circulation; open flame replaces broiler cycles but don’t leave unattended. Handling delicate onion slices requires patience; turn gently with tongs to keep slices intact.
Chef's Notes
- 💡 Thick slices keep onions intact on skewers. If too thin, turn to mush. Aim for about 1.2 cm. Layered but firm. Oil prevents sticking; no oil means constant flipping or risk of burning.
- 💡 Scent of rosemary enriches flavor. Fresh herbs are best; sturdier than dried. Experiment with thyme or even sage for different depth. Adjust grilling time for shallots. Cook them faster. Watch closely.
- 💡 Keep an ear out for that sizzle sound. It indicates heat working. If flames hit, shift to indirect heat. Overcrowding leads to steaming instead of grilling. Maintain space.
- 💡 Resting off heat is key. Intensity of sweetness develops after a few minutes. Move gently when serving; preserving shape matters. Sugars redistribute. Provides richer flavor.
- 💡 Using a nonstick grill mat or foil with holes helps avoid sticking. No oil means diligence required. Keep flipping. Watch edges carefully. Dark but not burnt. A smoky hint comes from char.
