How to Grill Pearl Onions

Pearl onions are often described as a cross between a leek and an onion.

Grilling pearl onions requires you to keep them suspended above the flames without falling through the grates. You can accomplish this with skewers or a grill grid. A grill grid works the same as a grill grate but uses a cross-hatched pattern of metal to keep small foods, such as pearl onions, from falling through. If you don't have a grill grid, you can thread the onions on skewers. Although both methods have drawbacks -- the tediousness of skewering tiny onions on sticks versus gingerly picking up tiny onions with grill tongs -- each method performs the same function effectively.

Things You'll Need

• 1/2 lb. pearl onions
• 10 wood or metal skewers, 6 inches long
• Saucepot
• Food-storage containers
• Paring knife
• Slotted spoon
• Mixing bowl
• 1 tbsp. olive oil
• Kosher salt
• Freshly ground black pepper
• Tongs
• Grill grid

Instructions

Preparation

1. Soak ten 6-inch wood skewers in water for one hour. Omit this step if using metal skewers.

2. Fill a saucepot half full of water and bring it to a boil. Fill a food-storage container half full of water and the remainder with ice.

3. Cut the stem from each pearl onion and make an "X" incision through the skin on the opposite side with a paring knife. Place half of the onions in the boiling water and wait for it to return to a boil.

4. Blanch the onions for 1 minute after the water returns to a boil. Remove them with a slotted spoon and place them in the ice water. Cool the onions for 1 minute, remove them and place them in a food-storage container.

5. Blanch the remaining onions in the boiling water for 1 minute, cool them for 1 minute and transfer them to the food-storage container with the other blanched onions.

6. Peel the skin from the onions, which should come off easily in a single piece, and set aside. Discard the onion skins.

7. Pour the peeled onions in a mixing bowl. Add 1 tbsp. of olive oil and season them to taste with kosher salt and freshly ground black pepper. Toss to coat and place in a food-storage container and set aside.

Skewers

1. Thread five peeled and seasoned pearl onions on each skewer, leaving about 1/4 inch of space between each.

2. Adjust the heat on the grill to medium-high, cover and allow it to warm up for 5 minutes.

3. Arrange the skewered onions on the grill without overcrowding it. Cook the onions for 45 seconds and turn them over using tongs. Cook the onions an additional 45 seconds.

Grill Grid

1. Remove the standard grate from the grill and replace it with a grill grid.

2. Heat the grill, covered, on medium-high heat for 5 minutes.

3. Remove the seasoned and peeled pearl onions from the food-storage container and place them on the grill.

4. Grill the onions for 45 seconds and turn them over with tongs. Cook the other side for 45 seconds.

References

• "The Professional Chef 8th Edition"; The Culinary Institute of America; 2006