Grilled Red Onions

Red onions are the best onion for grilling, and this marinade is the reason to fire up the barbecue even if the onions are the only thing on the grate. Worcestershire, balsamic vinegar, soy sauce, and olive oil soak into the cut halves for an hour, building a savory-sweet glaze that caramelizes into dark, sticky char marks on the grill.

Cutting the onions crosswise through the equator rather than pole to pole is important. Crosswise halves hold together on the grill because the root end keeps the layers connected. Cut the other way and the rings separate and fall through the grates.

That one-hour marinade at room temperature isn’t just about flavor. The acid from the balsamic softens the outer layers slightly, so the onion cooks more evenly on the grill instead of having a charred exterior with a raw, crunchy center.

Four minutes per side with the grill covered gives you deep brown grill marks, soft and sweet layers throughout, and a smoky edge from the covered cooking.

Pro Tips

• Trim the top and bottom flat so the onion halves sit stable on the grill and make full contact with the grates.
• Baste while grilling. The leftover marinade brushed on during cooking builds up layers of caramelized glaze.
• Use a large spatula to flip. Tongs squeeze the layers apart. A wide spatula keeps the halves intact.
• Don’t go past medium-high heat. Too hot and the sugars in the marinade burn before the onion cooks through.

Variations

• Stuffed grilled onions: After grilling, scoop out the center and fill with herbed goat cheese or blue cheese crumbles.
• Burger topper: Slice the grilled halves into rings and pile them on burgers for a smoky, sweet upgrade.