Best Grilled Baby 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.

CUBAN VIA MIAMI FEAST: MASHED PLANTAINS WITH OH, BABY! GARLIC-TOMATO SHRIMP ON TOP, GRILLED FLANK STEAK WITH LIME AND ONIONS, QUICK RICE WITH BLACK BEANS

Steps:

• Heat a medium pot over medium heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and half of the finely chopped onion. Saute 3 minutes, then season with 2 teaspoons cumin, eyeball the measurement in the palm of your hand, and the thyme leaves. Pour in 2 1/2 cups of chicken stock and raise heat to bring to a boil. Add rice and lower heat to simmer when boil resumes. Cover pot tightly. After 12 minutes, stir in black beans and replace cover. Cook another 6 to 7 minutes. Turn off rice and beans, season with salt and stir to combine then let stand until ready to serve. While rice cooks, make plantains with shrimp and the meat.
• Preheat a grill pan over high heat. The meat can also be prepared in a hot, large cast iron or nonstick skillet if you do not have a grill pan.
• Place flank steak in a shallow dish and drizzle with extra-virgin olive oil to coat ¿ about 2 tablespoons. Mix grill seasoning with 1 tablespoon cumin, eyeball the measurement in your palm. Add the zest of 1 lime to the grill seasoning and cumin. Rub the mixture over the steak evenly. Wash up and cut lime into wedges and reserve. Place the steak on hot grill or in hot pan and cook 4 to 5 minutes, turn and cook 3 minutes longer. Remove from heat and let juices redistribute 5 minutes.
• Slit the skins of the plantains from end to end to vent them for microwave cooking. Wrap them each in wax paper, twisting up paper at ends. Microwave the plantains 4 to 5 minutes together or 90 seconds each individually on high.
• While plantains and steak cook, place a medium nonstick skillet on the heat over a high flame. Add 2 tablespoons extra-virgin olive oil and the sliced onions. Sear the onions up and heat through, but leave a bite to them. Place on a platter and cover with foil to reserve heat. Return pan to stove and reduce heat to between medium high and medium. Add 2 tablespoons extra, 2 turns of the pan, and the remaining finely chopped onion, the bell pepper, garlic and shrimp. Season with salt and pepper and add the zest of 1 lemon. Cook until shrimp are firm and peppers begin to soften, 4 minutes or so. Add the juice of 1/2 lemon, the tomato sauce and parsley. Turn off heat.
• Peel and mash the steaming hot plantains with remaining 1/2 cup chicken stock and a drizzle of extra-virgin olive oil. Season the plantains with salt and pile on platter or dinner plates then top with garlicky shrimp and tomatoes. Very thinly slice the cooked steak on an angle, working against the grain. Squeeze lime juice over the meat and arrange over the cooked sliced onions on serving platter. Fluff up rice and black beans a bit, transfer them to a bowl and pass at table.

MASHED PLANTAINS WITH OH, BABY! GARLIC-TOMATO SHRIMP ON TOP, GRILLED FLANK STEAK WITH LIME AND ONIONS, AND QUICK RICE WITH BLACK BEANS

Steps:

• Heat a medium pot over medium heat. Add 1 tablespoon of the EVOO (once around the pan), and half of the finely chopped onions. Saute for 3 minutes, then season with 2 teaspoons of the cumin and the thyme leaves. Pour in 2 1/2 cups of the chicken stock and raise the heat to bring to a boil. Add the rice and lower the heat to a simmer when a boil resumes. Cover the pot tightly. After 12 minutes, stir in the black beans and replace the cover. Cook for another 6 to 7 minutes. Turn off the heat, season the rice and beans with salt, and stir to combine, then let stand until ready to serve. While the rice cooks, make the plantains with shrimp and the meat.
• Preheat a grill pan over high heat. The meat can also be prepared in a hot large cast-iron or nonstick skillet if you do not have a grill pan.
• Place the flank steak in a shallow dish and drizzle with EVOO to coat-about 2 tablespoons. Mix the grill seasoning with the tablespoon of cumin (eyeball the measurement in your palm). Add the lime zest to the grill seasoning and cumin. Rub the mixture over the steak evenly. Place the steak on the hot grill or in the hot pan and cook for 4 to 5 minutes, then turn and cook for 3 minutes longer. Remove from the heat and let the juices redistribute for 5 minutes.
• Slit the skins of the plantains from end to end to vent them for microwave cooking. Wrap each in wax paper, twisting the paper at the ends. Microwave the plantains for 4 to 5 minutes together or 90 seconds individually on High.
• While the plantains and steak cook, place a medium nonstick skillet on the heat over a high flame. Add 2 tablespoons of the EVOO and the sliced onions. Sear the onions and heat through, but leave a bite to them. Place on a serving platter and cover with foil to keep them warm. Return the pan to the stove and reduce the heat to between medium high and medium. Add 2 tablespoons of the EVOO and the remaining finely chopped onions, the bell peppers, garlic, and shrimp.
• Season with salt and pepper and add the lemon zest. Cook until the shrimp are firm and the peppers begin to soften, 4 minutes or so. Add half of the lemon juice, the tomato sauce, and parsley. Turn off the heat. Adjust the seasoning with salt, pepper, and lemon juice.
• Peel and mash the steaming hot plantains with the remaining 1/2 cup chicken stock and a drizzle of EVOO. Season the plantains with salt and pile on a platter or dinner plates, then top with garlicky shrimp and tomatoes. Very thinly slice the cooked steak on an angle, working against the grain. Squeeze lime juice over the meat and arrange over the reserved cooked sliced onions on the serving platter. Fluff up the rice and black beans a bit, transfer them to a bowl, and pass at the table.
• Plantains look like green bananas and are available in the produce department.

GRILLED BABY BOK CHOY, ONIONS & GARLIC

Steps:

• 1. Heat grill and make sure an area of medium-high heat is available. 2. Combine the Dressing ingredients in a bowl. Mix well. 3. Add bok choy and onions to bowl and mix with dressing. 4. Grill bok choy and onions for 3-4 minutes turning to make sure they are crisp but not black. Pull onions early if they start to blacken more quickly. 5. Place bok choy and onions in bowl. Add the fried golden garlic and mix well.

GRILLED BABY RED POTATOES W/VIDALIA ONIONS

Steps:

• PARBOIL THE POTATOES UNTIL SLIGHTLY TENDER. DRAIN. SLICE ONION INTO THICK SLICES AND GRILL ON BBQ UNTIL SLIGHTLY CHARRED. DICE AND ADD TO POT WITH POTATOES. POUR OLIVE OIL AND SPRINKLE ADOBO OVER POTATOES; MIX TO COAT. MAKE A PACKET OUT OF DOUBLED ALUMINUM FOIL. PLACE POTATOES IN PACKET AND PUT ON GRILL FOR ABOUT 30 MIN. (OR UNTIL POTATOES ARE TENDER).

GRILLED BABY ONIONS

Steps:

• In a large glass bowl, mix/whisk all the marinade together until well combined (or process in a processor).
• Pour the marinade in a large resealable plastic bag.
• Add in the peeled onions.
• Seal bag and marinade at room temperature for about 1 hour (turning the bag occasionally to coat the onions in marinade).
• Meanwhile soak the wooden skewers in cool water while the onions are marinating.
• Preheat grill to 400°F.
• Remove the onions from marinade and thread about 3-4 onions per skewer (depending on the size of your onions).
• Place the onions on the grill and turn every minute to prevent them from burning (cook the onions for about 5-7 minutes).

GRILLED BABY ONIONS WITH CREAM & BASIL

Steps:

• Simmer the onions in the stock for 30 mins, adding a little water if needed to keep them covered. Meanwhile, in a small pan, melt the butter, then add the flour and cook for 1-2 mins. Stirring constantly, gradually pour in the milk, then the cream, and bring to the boil. When you have a smooth white sauce, remove from the heat. Allow to cool a little before stirring in the egg yolks, spices and seasoning.
• Heat grill to high. Drain the onions and lay them in a single layer in an ovenproof dish. Spoon over the cream sauce to cover. Grill for 5 mins until lightly browned, then scatter over the basil before serving.

CHARCOAL GRILLED BABY ONIONS WITH LIME

Steps:

• About 45 minutes before serving, light a charcoal fire and let it burn down to medium-hot. Carefully trim the root ends off the onion, trim 1/2-inch from the top, and cut away any withered outer leaves. Position the grill 4 to 6 inches above the coals and lay a double folded square of aluminum foil on one side of the grill. Brush the onions lightly with the oil and season to taste. Lay the white part of the onion on the grill over the fire and the green part on the foil. Lay a heavy cast iron skillet over them to press the onions down onto the grill, so they will have nice grill marks. Grill them, turning occasionally, for 7 to 13 minutes, depending on the size of the onions. They are done when the white bulb is browned and well marked, and the green tops are soft. Remove to a warm serving platter and squeeze a little lime juice over the top. Serve warm, accompanied by the remaining lime wedges.