Best Bbq Onions Recipes

GRILLED KOREAN-STYLE BBQ GLAZED PORK CHOPS WITH RED ONIONS AND BABY BOK CHOY

Steps:

• Preheat a grill to medium-high heat. Stir together the soy sauce, chili sauce, sesame oil, brown sugar, vinegar, grated ginger and grated garlic in a small bowl. Reserve 2 tablespoons for the vegetables and then stir in the hoisin sauce. Set half aside for serving with the cooked pork chops and stir in 1 to 2 tablespoons water.
• Sprinkle the pork chops on both sides with 1/2 teaspoon each salt and pepper for all 4 chops. Place the pork chops and onions on a lightly oiled grill. Grill until the pork chops are just slightly pink near the bone, 6 minutes on the first side and 4 to 5 minutes on the second side. Grill the onions until they are soft. Start brushing both the pork and the onions with the hoisin sauce mixture about halfway through grilling. Transfer the pork chops to a cutting board to rest for about 5 minutes and the onions to a bowl.
• Put the bok choy in a large bowl and cover with plastic wrap. Microwave until the center core has softened and can easily be pierced with the tip of a sharp knife, 3 to 5 minutes. Season the bok choy with 1/4 teaspoon each salt and pepper and grill until charred, 2 to 3 minutes per side. Add to the bowl with the onions and gently toss with the reserved 2 tablespoons ginger sauce. Serve the pork chops with the grilled vegetables and the reserved hoisin sauce mixture on the side.

BBQ SHRIMP PIZZA WITH ONIONS, BACON AND JACK BLUE CHEESE COLESLAW

Steps:

• Preheat oven to 450 degrees F. Roll pizza crust into a large rectangle, about 14 by 10 inches.
• Top pizza with barbecue sauce, to within 1/2-inch of the edges. Top with onions, shrimp, bacon, olives, and both cheeses. Bake 10 to 12 minutes, until cheese melts and crust is golden brown.
• Meanwhile, in a small bowl, whisk together the cider vinegar, olive oil and Dijon mustard. Stir in the raisins and the crumbled blue cheese. Season with salt and pepper and toss with the packaged coleslaw mix in a large bowl. Serve with pizza.

UASSA AU POULET DE LA CASAMANCE - BBQ CHICKEN W LEMON AND ONIONS

Steps:

• Pour: 1 cup lemon juice and 1 cup salad oil over the chickens;.
• Allow to marinate for 30 minutes.
• Remove the chickens and broil (preferably over charcoal) until chickens brown on all sides and are about half done.
• Simmer the onion mixture above over direct heat stirring up from bottom to prevent onions from browning. Onions should remain white. cook no longer than 5 minutes.
• Return chickens to pan, smothering them with the onions.
• Pour 1 quart chicken stock over the mixture.
• Bake at 375F for 20 minutes until onions turn a light golden color.
• cook 1/2 to 1 lb white rice as directed on package.
• Place serving of cooked rice on a dinner plate. Top with 1 broiled chicken half.
• Cover with 1/2 to 1 cup Yassa onion mixture.
• Garnish with watercress or parsley.

PULLED PORK SLIDERS WITH MUSTARD BBQ SAUCE AND PICKLED ONIONS

Steps:

• FOR THE ONION:
• In a medium pot, combine all ingredients except onions with 3/4 cup water. Bring to a boil, add the onions, and remove from heat. Let sit until cooled, about 1 hour. Serve with sliders.
• FOR THE MUSTARD BBQ SAUCE:
• In a small saucepan over medium heat, whisk all the ingredients together. Cook for 5 minutes and remove from heat.
• FOR THE SLIDERS:
• Place a heaping tablespoon of pulled pork on the bottom halves of the rolls. Drizzle with the barbecue sauce, top with some of the pickled red, and place the remaining roll halves on top.
• Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.
• Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
• Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
• Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.

SPICE-RUBBED CHICKEN BREAST TACOS WITH GRILLED POBLANOS, BBQ ONIONS AND COLESLAW

Steps:

• Heat the grill to high.
• Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.
• Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.;
• Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.
• Heat the grill to high.
• Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.
• Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.
• Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.
• Combine all ingredients in a medium bowl and season with salt and pepper.

GRILLED PRIME RIB STEAKS WITH BOURBON-BBQ BASTE AND SPICE RUBBED GRILLED VIDALIA ONIONS

Steps:

• Heat the butter and oil over medium heat in a heavy-bottomed medium saucepan. Add the onions and garlic and cook until translucent, 3 to 4 minutes. Add 2 cups bourbon and cook until completely reduced. Add the tomatoes and water, bring to a boil, and then simmer for 10 minutes. Add the remaining ingredients, excluding the salt, pepper, and steaks, and simmer for an additional 20 to 25 minutes, stirring occasionally. Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool slightly. Whisk in the remaining 2 tablespoons of bourbon.
• Heat grill to high. Season steaks on both sides liberally with salt and pepper and rub some of the spice rub from the onions onto 1 side of the steaks. Place steaks on grill, spice rub side down, and grill until slightly charred and crusty, about 4 to 5 minutes. Brush the steaks with some of the Bourbon-BBQ baste and turn steaks over; reduce heat of the grill to medium-low and cook to medium-rare doneness, about 8 to 9 minutes longer. Brush with the Bourbon-BBQ baste every 2 minutes. Remove from the grill, brush with more of the baste, and let rest for 5 minutes before slicing into 1/4-inch thick slices.
• Heat grill to high.
• Whisk together all spices in a small bowl until combined. Brush onions with oil on both sides. Rub 1 side of each onion with some of the spice mixture and place rub side down on the grill. Grill until golden brown and a crust has formed. Turn the onions over and continue grilling until just cooked through. Serve with the steaks.

ADIRONDACK BACON BBQ CHICKEN, APPLES AND ONIONS

Steps:

• Heat a drizzle of EVOO in a saucepot over medium-high heat. Add the bacon and brown to crisp. Then add the garlic and onions and stir to soften, about 3 minutes. Add the ketchup, stock, syrup, mustard, Worcestershire, vinegar and pepper. Stir and simmer to thicken, 20 minutes.
• Heat a drizzle of EVOO in a large skillet over medium-high heat, add the butter and melt. Add the apples and red onions. Season with some salt, pepper and nutmeg. Cook to tender-crisp, 5 to 6 minutes. Add the chicken and sauce and combine. Cool and store for a make-ahead meal. Reheat over medium heat and serve the BBQ chicken, apples and onions on the rolls topped with cheese and pickles.

FIVE-SPICE PORK RIBS WITH SMOTHERED ONIONS AND SPICY DRIED CRANBERRY BBQ SAUCE

Steps:

• To make the ribs: Whisk together the water, five-spice, sugar and salt until dissolved. Cut the racks in half and submerge fully in the brining liquid. Refrigerate overnight.
• Preheat an oven to 300 degrees F.
• Line a sheet tray with enough foil to completely cover and seal the pork ribs. Evenly spread the sliced onions on the foil and place the butter on top. Remove the ribs from the liquid and season both sides with salt and pepper. Place the ribs in one layer on top of the onions, and fold the foil over making sure to tightly seal the package. Roast undisturbed for 2 hours.
• To make the sauce: Coat a small saucepan with the canola oil. Over medium heat, sweat the onions and garlic until lightly browned, about 10 minutes. Add the sugar, cranberries, cranberry juice, vinegar and chipotle peppers. Simmer until the liquid is reduced by half. Puree the sauce in a blender until very smooth, season with salt and pepper. Serve immediately or store in the refrigerator for up to a week.
• Remove the ribs from the oven, unwrap and baste the ribs with the sauce. Increase oven temperature to 350 degrees F and bake the ribs uncovered for 10 minutes until the sauce is lightly browned.
• Divide the smothered onions onto 4 plates and serve with half a rack per person, or serve family style on a platter.

ROUND 2 RECIPES -PULLED PORK SLIDERS WITH MUSTARD BBQ SAUCE AND PICKLED ONIONS

Steps:

• In a medium pot over medium heat, combine all pickled red onion ingredients, except onions. Bring to a boil, add the onions and remove from heat. Let sit until cooled about 1 hour. Serve with sliders.
• In a small pot over medium low heat, whisk all the BBQ sauce ingredients together. Cook for 3 minutes or until hot and then remove from heat.
• Place a heaping tablespoon of pulled pork of the bottom of a roll. Drizzle with the barbeque sauce, top with some of the pickled red onions and then place the remaining roll halves on top. Repeat with remaining ingredients and serve.
• 1 head red cabbage, shredded
• 4 medium carrots, coarsely grated
• 1/4 cup cider vinegar
• 1 teaspoon salt
• Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours.
• Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it.
• Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos.
• Combine shredded cabbage and grated carrots in a large bowl. Add vinegar, salt, and pepper and toss to combine. Cover with a damp towel and let sit in refrigerator for at least 1 hour or up to 8 hours. Use as topping for pulled pork tacos.

CAJA CHINA-ROASTED "PEKING" "PEKIN" PULLED DUCK SLIDERS WITH BBQ CREME FRAICHE AND PICKLED GRILLED GREEN ONIONS

Steps:

• For the pickled grilled green onions: Heat a charcoal or gas grill to high for direct grilling.
• Brush the green onions with canola oil and season with salt and pepper. Grill until charred and just wilted, turning once.
• Combine the vinegar, 3/4 cup water, the sugar, 1 tablespoon kosher salt, the coriander seeds, garlic and jalapeno in a medium nonreactive saucepan, bring to a boil and cook until the sugar has melted. Remove from the heat, transfer to a nonreactive bowl, add the green onions, cover and refrigerate for at least 2 hours and up to 2 days.
• For the duck sliders: Prepare the Caja China according to the manufacturer's directions. Make some balls out of aluminum foil to prop up the Caja China rack that sits over the drip pan--the rack should be slightly elevated in the drip pan so that the ducks stay above the fat that will render into the pan during the cooking process. Put the rack on the foil in the pan.
• Brush the ducks on both sides with canola oil and sprinkle with the ancho powder and some salt and pepper. Put the ducks in breast side-down on the rack, put the cover on and put the hot coals on top. Add about a chimney full of cold coals to the hot--they will catch and cook as the hot coals burn. Add more cold coals as needed to keep the fire hot throughout the cooking process. Cook the ducks for 45 minutes.
• Remove the coals and lid, brush the backs of the ducks with some of the barbecue sauce, flip over, brush the tops with more of the sauce and continue cooking until golden brown and cooked through and the skin is crispy, about 45 minutes more.
• While the ducks cook, combine the remaining barbecue sauce, the apple juice concentrate, sugar, fennel, cinnamon, star anise and habanero in a medium saucepan and cook until heated through and slightly reduced, about 30 minutes; stir in the cilantro. Remove 1/4 cup of the sauce and set aside until cool enough to add to the creme fraiche.
• Remove the ducks to a cutting board, let rest for 15 minutes and shred into bite-sized pieces. Put the meat in a bowl and toss with the sauce.
• Whisk together the creme fraiche, cooled reserved sauce and the lime zest and juice in a medium bowl.
• To assemble, spread some of the creme fraiche mixture on the top and bottom buns. Mound some of the duck on the bottom of the buns, top with some of the pickled green onions, put the bun tops on top and enjoy.

SPICE-RUBBED CHICKEN BREAST TACOS WITH GRILLED POBLANOS, BBQ ONIONS AND COLESLAW

Steps:

• For the poblanos: Heat the grill to high. Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices. For the onions: Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill. For the coleslaw: Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving. For the chicken: Heat the grill to high. Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl. Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing. Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole. Fire Roasted Green Chile Guacamole: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 4 to 6 servings Recipe courtesy of Bobby Flay, 2008

BBQ SOFT-SHELL CRABS WITH GRILLED VIDALIA ONIONS

Steps:

• Melt margarine over low-medium heat and add olive oil, salt, pepper, hot sauce, lemon juice, and bacon. Simmer for 2 minutes. Allow to cool.
• Place the cleaned crabs on plate. Liberally coat the crabs with the sauce, making sure to lift the sides of the shell to coat the meat inside. Save remaining sauce for basting. Cover the crabs and allow to marinate in the refrigerator for at least 2 hours.
• Heat grill to medium-low.
• Place crabs on grill topside down. Baste with remaining sauce while they cook. Cook crabs about 3 to 4 minutes on each side. The crab will crisp on the outside and the meat inside will turn white.
• Remove from grill and serve topped with Grilled Vidalia Onions.
• Heat griddle or nonstick pan over medium-high heat.
• Peel onions and cut into thin rings. Toss rings with seasoning and olive oil.
• Cook until onions turn clear and start to caramelize. Serve over grilled crab.

BBQ ONIONS

Steps:

• Use indirect heat.
• Peel outer layers of onion and slice off a section of one end of each onion (about 1/4 of onion) With a spoon scoop out a hole in the middle of each onion.
• Place bouillon cube in hole and add some butter.
• Replace top of onion and wrap in heavy foil.
• With a closed grill cook for 1 hour or until tender.
• Cut into bite size chunks and pour juices over top.

BBQ CHICKEN PIZZA WITH BALSAMIC CARAMELIZED ONIONS

Steps:

• 1. Preheat oven to 350F. Slice your peppers and using a microwave safe plate, cover with paper towel and microwave for 1 minute. *This softens the peppers and ensures your peppers will crisp and cook through while baking*. Set aside. In a small saute pan, add your olive oil and your butter and bring to medium high heat. Once heated, add your sliced onions. Saute till onions start to become soft, add your balsamic vinegar. Continue tossing and stirring till they start to become caramelized and slightly charred, about 4-6 minutes. Take off heat and set aside.
• 2. On your pizza crust, spread almost the entire bottle of bbq sauce over the crust, reserving about 1/4 cup. Add your shredded chicken. Now comes the fun part; add 1/3 cup of your shredded cheddar cheese over the chicken, and 1/3 cup of the pepper jack cheese as well. Now add your peppers and finally add your amazingly delicious, (you just want to sit down and eat the whole pan) balsamic caramelized onions.
• 3. Sprinkle on the remainder of the pepper jack cheese, and 1/2 cup each of shredded cheddar and mozzarella cheese. Drizzle the remainder of the bbq sauce evenly over the pizza.
• 4. Now add the remainder of your cheeses over your pizza, smile at your creation with adoration and place in oven to bake!
• 5. Bake for 20-22 minutes till pizza is nice and crispy!! Enjoy!

BBQ POTATOES WITH GREEN ONIONS

Steps:

• Preheat an outdoor grill for high heat.
• Microwave potatoes on High 5 to 8 minutes, until tender but still firm. Cool slightly, and cube.
• Place cubed potatoes on a large piece of foil. Top with green onions. Dot with butter, and season with salt and pepper. Tightly seal foil around the potatoes.
• Cook on the prepared grill 20 to 30 minutes, until tender.

BBQ PORK SANDWICHES WITH SWEET-AND-SOUR ONIONS AND CUCUMBERS

Steps:

• Preheat oven to 450F. Make pork rub: 1. In a small bowl with a fork, stir together all pork rub ingredients until well combined. 2. Pat pork dry and press rub into meat (expect uneven clumping) 3. In a nonstick skillet, heat veg. oil over med-high heat until hot but not smoking and brown pork, turning occasionally, about 5 min. 4. Transfer pork to shallow baking pan and roast in middle of oven until 155F (about 15 minutes) 5. Transfer pork to cutting board, let stand 5 min. Toast rolls in oven. Make basting sauce: 1. While pork is roasting, in a bowl stir together all basting sauce ingredients Make BBQ sauce: 1. While pork is roasting, in a small sauce pan heat peanut oil over med-high heat until hot but not smoking and cook shallot, garlic, red pepper flakes, cumin, and chili powder, stirring 2 minutes. 2. Stir in remaining BBQ sauce ingredients, simmer, stirring, 4 minutes or until slightly thickened. Prepare onions and cucumbers: 1. Peel and seed cucumber and cut enough into ¼ inch dice to measure ¼ cup. 2. Thinly slice enough onion to measure ¼ cup 3. In small bowl, stir together cucumber, onion, vinegar, sugar, and salt and pepper to taste. Make Sandwiches: 1. Slice pork an toss with basting sauce. 2. Make sandwiches with rolls, pork, BBQ sauce, and cucumbers

PEPPER CRUSTED BONE IN RIB-EYE WITH TOMATO-CILANTRO RELISH AND BBQ RED ONIONS AND TEXAS TOAST

Steps:

• For the Rib Eye: Preheat grill pan. Brush steaks on both sides with olive oil and season with salt. Mix ancho and black pepper together. Dredge 1 side of the steaks in the pepper mixture and sear the steaks pepper-side down for 4 to 5 minutes until golden brown. Turn the steaks over and continue grilling for 5 to 6 minutes for medium rare doneness.
• For the Tomato-Cilantro Relish: Place cilantro, spinach, pine nuts, cheese and oil in a bowl and blend until combined. Place tomatoes in a bowl, add balsamic vinegar, mix well and season with salt and pepper to taste.
• For the BBQ Red Onions: Brush onions with BBQ sauce and season with salt and pepper. Grill on both sides until caramelized and almost cooked through.
• For the Texas Toast: Preheat grill or grill pan. Mix together the butter and roasted garlic and season with salt and pepper to taste. Spread the butter on one side of the bread and grill, butter side down until lightly golden brown.

BOUILLON BBQ ONIONS

Steps:

• Peel outer layer off onions.
• Slice a section off one end of onion, about 1/3 down.
• Hollow out a hole in the center of large piece.
• Fill center with bouillon cube and 2 Tbs butter.
• Replace onion cap.
• Wrap in aluminum foil.
• Cook in indirect heat for about 1 hour or until tender.
• Remove when done, cut into chunks and serve with juice in the foil package.

BBQ CHICKEN BAKE WITH CRUNCHY ONIONS

Steps:

• Heat oven to 350ºF.
• Cook chicken with onions in large skillet on medium heat 5 min. or until chicken is done and onions are tender; drain. Stir in barbecue sauce. Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Top with onions and cheese; cover.
• Bake 30 min. or until mixture is heated through and cheese is melted, uncovering for the last 10 min. Meanwhile, whisk mayo and dressing until blended. Add to cabbage in large bowl; mix lightly.
• Top casserole with cabbage mixture before serving.

BBQ BACON-STUFFED ONIONS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat an oven-proof glass baking dish with cooking spray.
• Peel outer skin from onions and discard. Cut off the bottom of each onion so they will stand upright. Cut off the top of each onion and scoop out the inside, leaving a thick shell and bottom intact, and reserving the extra pieces of onion. Set onion shells in the prepared baking dish.
• Chop reserved onion pieces and set aside. Combine 4 teaspoon chopped onion, 8 teaspoons chopped bacon, and 4 teaspoons BBQ sauce in a small bowl. Scoop 1/4 the mixture into 1 of the onion shells and return it to the baking dish. Repeat to fill remaining 3 onion shells. Top each stuffed onion with 1/2 teaspoon reserved chopped onion and enough BBQ sauce to cover.
• Bake on the center rack of the preheated oven until layers are easily pierced, about 1 hour and 15 minutes.