Whole Grilled Onion
Elevate your grilling game with this Whole Grilled Onion recipe—an effortless yet show-stopping side dish that’s bursting with rich, caramelized flavor. This recipe transforms a humble yellow onion into a melt-in-your-mouth masterpiece by roasting it over medium heat until tender and aromatic. A touch of olive oil and a pat of unsalted butter tucked into a carefully cut “X” infuse the onion with a buttery, savory depth, while kosher salt, black pepper, and a sprig of fresh thyme (optional) enhance its natural sweetness. Wrapped snugly in foil to trap steam, this grilled onion is cooked to perfection in just 45 minutes, making it the ideal accompaniment to steaks, burgers, or grilled vegetables. Perfect for backyard barbecues or weeknight dinners, this easy, one-serving recipe delivers big flavor with minimal effort.
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Recipe Information
Ingredients
- 1 large yellow onion
- 1 tablespoon olive oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 sprig fresh thyme (optional, for garnish)
- 1 sheet aluminum foil
Instructions
Preheat your grill to medium heat (around 375°F/190°C).
Peel off the outermost layer of the onion's skin, leaving the rest intact, and trim the root slightly to remove any dirt without cutting it off completely. Leave the base intact to help the onion hold its shape.
Using a sharp knife, cut a deep 'X' into the top of the onion, stopping about three-quarters of the way down. Be careful not to slice all the way through.
Drizzle the olive oil over the onion, letting it seep into the cuts. Sprinkle the kosher salt and black pepper evenly over the entire onion.
Place the tablespoon of butter into the center cut of the onion. If desired, add a sprig of fresh thyme for extra flavor.
Wrap the onion completely in a sheet of aluminum foil, ensuring it is sealed tightly to trap steam.
Place the foil-wrapped onion directly on the grill grates. Close the lid and cook for 40-45 minutes, turning the onion occasionally using tongs to ensure even cooking.
Check for doneness by carefully unwrapping the foil and piercing the onion with a knife or skewer. It should glide through easily when fully cooked.
Once cooked, remove the onion from the grill and carefully unwrap the foil, avoiding the hot steam. Transfer to a plate.
Garnish with an additional sprig of thyme if desired, and serve immediately while warm.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 304 mg | 13% | |
| Total Carbohydrate | 14.4 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.8 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 245 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
