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Perfectly Grilled Onions

These Grilled Onions are a great addition to any dinner and are perfect for burgers, steak, or salad. Cut an onion into wide rings, then cover in oil and grill them up. An easy recipe with how to photos guiding you every step of the way! (Whole30, Paleo, + Gluten Free)
Course Side Dish
Cuisine American
Keyword #onions, whole30
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 42kcal
Author Taryn Solie

Equipment

Ingredients

  • 2 large sweet onions
  • 1 tbsp oil avocado or olive
  • 1 tsp kosher salt Diamond Krystal brand
  • parsley or cilantro for garnish, if desired

Instructions

  • Remove the ends of the onion using a large sharp knife and cutting board. Peel off the thin outer layers (the darker colored ones). Slice the onion into between 1/2 to 3/4 inch rings. For a large onion this will result in about 4 rings per onion. place the rings in a single layer on the cutting board.
  • Measure out the oil and gently pour a little of the oil on top of each onion slice, portioning it out as equally as you can. Rub the oil into both sides of the onion, making sure the surface is fully covered.
  • Heat the grill to 400 degrees F. Once it's reached temperature, place the oiled onions on the grill. You'll need to place them carefully to make sure the rings of onion don't come apart.
  • Close the grill lid and cook for 5 minutes on the first side, then use a spatula to flip the onion rings and cook them for 4 to 7 minutes on the second side. Be sure and check the smaller and/or thinner onion slices first as they are likely to cook more quickly - you want the onion to be tender but not completely soft. *Be careful when flipping the onions as they may start to fall apart a bit - you want a swift but careful motion when flipping!
  • Remove the onions slices from the grill with a spatula and place in a single layer on a plate or platter. Sprinkle salt lightly on top of each onion, garnish with chopped parsley or cilantro if desired, then serve immediately.

Notes

* Err on the side of cutting the onion slices too thick rather than too thin. Thinner slices of onion are likely to fall apart and won't hold up well on the grill.
* If you do end up cutting your onions too thin, or or just worried about them falling apart, stick a toothpick in one side of the onion slice all the way to the center to prevent the onion rings from coming apart.
* Get to know the hot spots on your grill. Most grills have certain spots that are hotter than others, meaning some onions may be done before others. Likely hot spots are directly over flames and likely cooler spots are at the front of the grill (closer to the opening of the lid).

Nutrition

Calories: 42kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 297mg | Potassium: 98mg | Fiber: 1g | Sugar: 4g | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg