Roasted and Smoked Sweet Onions
Great flavour. I used vidalia onions for this one and cooked them in a toaster oven at 400 - 450 deg. for a little over 1 1/2 hrs. To bad I can't get vidalia onions all year round. I will be making this one again.
Great flavour. I used vidalia onions for this one and cooked them in a toaster oven at 400 - 450 deg. for a little over 1 1/2 hrs. To bad I can't get vidalia onions all year round. I will be making this one again.
- Carbohydrate 16.97826875 g
- Cholesterol 7.62578125 mg
- Fat 9.7923703125 g
- Fiber 1.86187495067716 g
- Protein 1.7241953125 g
- Saturated Fat 2.75399875 g
- Serving Size 1 1 Serving (225g)
- Sodium 58.3268125 mg
- Sugar 15.1163937993228 g
- Trans Fat 0.549681562500001 g
- Calories 158 calories
Step-by-step
- Create a 10x14" roasting pan with at least 2 layers of heavy-duty aluminimum foil by bending the edges up into 2" high sides and crimping the corners to hold them in place.
- Lay the onions in the pan, cut-side up.
- Combine the olive oil, vinegar and butter and pour over the onions, Bank hot coals on two sides of the bottom of a barbecue.
- Place the foil pan of onions on the grill, centered between the banks of coals below.
- Cover the grill and bake, gently turning the onions and basting them with the pan juices about ever 15-20 minutes, until they are deep-golden and very soft when pressed.
- This will take about 1-1 1/2 hours.
- Ultimately, they will break apart somewhat, so don't be too concerned about keeping them whole.
- Serve hot or at room temperature, as an accompaniment to grilled or oven-roasted fish, poultry or beef.
Sweet onions possess a high water content and lower sulfur levels than standard storage varieties, allowing them to break down completely under prolonged heat without developing acrid notes. Walla Walla or Vidalia cultivars caramelize exceptionally well because their natural sugars concentrate as moisture evaporates during extended cooking.
Grill Setup and Heat Management
Bank hot charcoal briquettes on two opposing sides of the grill base to create an indirect cooking zone, preventing the high direct flame from scorching the exterior before the centers soften. Place a custom double-layered heavy-duty aluminum foil pan measuring 10x14 inches directly in the center of the grate. Maintain a closed lid and monitor the onions for 90 minutes, turning and basting them every 15 to 20 minutes until they achieve a deep golden hue and yield completely to pressure.Fats, Acids, and Dietary Adjustments
Combining extra virgin olive oil with melted butter creates an emulsion that carries the fat-soluble flavor compounds of the smoke while the balsamic vinegar provides necessary acetic acid to balance the sweetness of the bulb. For dairy-free modifications, substitute the butter with an equal volume of neutral high-heat vegetable oil or rendered duck fat at a 1:1 ratio. The finished vegetables keep covered in the refrigerator for up to three days and pair naturally with rich proteins.
