How to Cut Onions for Barbecues

Onion halves are easy to grill on skewers.

For grilling, cut large, firm onions into slices or wedges. If you like to cook onions on skewers, wedges are best. For cooking directly on the grill, cut onions into thick slices. Enjoy onions unaccompanied and hot off the grill, or pair grilled onions with savory grilled meat such as steak, pork or burgers. While any type of onion is appropriate for grilling, large, yellow onions have a tangy flavor and turn an appetizing shade of golden brown. White onions are slightly sweeter than yellow onions while red onions are attractive, sweet and mild.

Things You'll Need

• Large onions
• Cutting board
• Kitchen towel (optional)
• Sharp chef's knife
• Metal grilling basket or tin foil

Instructions

Preparation

1. Place the onion on a clean cutting board. If the cutting board tends to slide, place it on a damp kitchen towel.

2. Cut off the stem-end of the onion using a sharp chef's knife. Avoid serrated knives, which leave a ragged edge. Cut carefully so the top of the onion is even.

3. Turn the onion over and cut off the bottom, root end.

4. Make a shallow cut down one side of the onion, just deep enough to penetrate the first layer. Peel off the papery outer skin and the first layer of onion.

Wedges

1. Cut onions into wedges for grilling on skewers. Onion wedges are also appropriate for grilling in a metal grilling basket or a simple tin foil tray.

2. Place a prepared onion on a cutting board. Cut the onion in half lengthwise.

3. Hold each onion half securely while you cut it again to form quarters. Alternatively, leave the onion in halves, especially if the onions are small. Onions wedges measuring at least 1 inch in diameter are best for grilling.

4. Place the onion halves or quarters on a skewer to hold the sections together.

Slices

1. Slice onions for cooking directly on the grill. You can also cook sliced onions in a grill basket or a tin-foil basket.

2. Place a prepared onion on the cutting board.

3. Slice the onion into even, crosswise slices. Make each slice between 1/3- and 1/2-inch thick.

Tips & Warnings

• Onions have the best flavor when you grill them immediately after cutting. If you need to cut the onions ahead of time, place them securely in a resealable plastic bag. Put the bag in your refrigerator's crisper drawer. Use the onions within one or two days.

• When cooking onions directly on the grill, brush both sides of the onions with vegetable oil. Brush the grill as well, or spray it with nonstick cooking spray.

• Chilling onions in the refrigerator for a few hours might help reduce tears and burning eyes.

References

• University of the District of Columbia Center for Nutrition, Diet and Health: Onions