Grilled Onions

by Sabrina Snyder

Published on

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8 Servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
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Grilled Onions are seasoned with olive oil, salt, and pepper and perfectly browned. It’s a quick, easy, and tasty veggie side for a BBQ!

These flavorful onions make an excellent burger topping for a Classic Cheeseburger, Turkey Burger, or any other Burger and Sandwich Recipes you love.

Sabrina’s Grilled Onions Recipe

These onions make a delicious side dish or topping for salads, sandwiches, and other recipes. Unlike caramelized onions, these onion rounds maintain their shape while cooked on the grill. The end result is a tender, yet enhanced onion flavor. Great to try for your next cookout!

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Dinner, then Dessert

Grilled Onions

Grilled Onions are seasoned with olive oil, salt, and pepper and perfectly browned. It's a quick, easy, and tasty veggie side for a BBQ!
Yield 8 Servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder
Grilled onions on serving plate with fork.
PrintRate

Ingredients
 

  • 4 yellow onions , cut into 3/4" thick slices
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse ground black pepper

Instructions

  • Brush onion slices with olive oil.
  • Season the slices with salt and black pepper.
  • Heat outdoor grill to medium-high heat.
  • Add onion and cook for 5 minutes on the first side.
  • Flip and cook for 5 minutes until tender.

Nutrition

Calories: 82kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 293mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 14mg | Iron: 0.2mg

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Collage of cooked onions on a serving plate and on a burger

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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