Grilled Onions
on Jul 16, 2021, Updated Jun 20, 2025
This post may contain affiliate links. Please read our disclosure policy.
Grilling turns onions into something sweet and silky and sultry, the perfect accompaniment to just about anything else you throw on the grill that day.
Grilling turns onions into something sweet and silky and sultry, the perfect accompaniment to just about anything else you throw on the grill that day. Think of these in the same way that you think of caramelized onions, perfect with everything from Grilled Halibut to grilled top sirloin steaks to turkey burgers.
These are fantastic alongside other Grilled Vegetables, as a side dish or a vegetarian main. They are also great in salads, like this Grilled Corn Salad, adding a smoky flavor and soft texture. One of my favorite combos is grilling onions with Lamb Loin Chops — the combination of lamb, sweet onions, and herb-y salad is unbeatable.
By signing up, you agree to our Privacy Policy.
What's In This Post?
How to Grill Onions
- Prepare to grill: Heat the grill to medium. Peel the onions and cut them into thick slices, about 1/2-inch thick.
- Season: Brush the onions on both sides with olive oil. Sprinkle them with salt.
- Grill: Place the onion slices on the grill (use a vegetable grilling rack if you have one). Cook, covered, for 4 to 5 minutes until they get nice grill marks on the bottom and begin to soften.
- Flip the onions and grill for another 4 minutes or so. Remove from the grill and serve warm or at room temperature.
Kitchen Smarts
Move them about the grill to cooler spots if they are browning too quickly. You can cook them longer if you want softer onions; just make sure to flip them as needed and not let the heat get too high — you want them lightly browned and caramelized, not too dark or crispy.
What to Know About Grilling Onions
Any onions will grill up nicely. Sweet onions, like Vidalia or Walla Walla, have more natural sugar in them, so they will caramelize a bit more. Watch that the heat doesn’t get too high — this will cause the onions to burn. I also particularly love red or purple onions on the grill, which also have a nice level of sweetness, and add color to whatever you serve them with.
Grilled onions are cooked relatively quickly over live fire, on a gas, charcoal, or other type of grill, and usually have more texture than onions that are caramelized. Caramelized onions are cooked slowly in a pan over low heat until very soft and deep brown.
About 4 or 5 minutes per side.
How to Use Grilled Onions
- You can serve them up right from the grill, alongside a piece of grilled chicken or fish or meat, or as part of a larger grilled vegetable assortment. You can also:
- Drizzle with good balsamic vinegar or Chermoula
- Top a grilled New York strip steak or lamb chops or chicken breasts.
- Use on bruschetta and crostini
- Add them to salads, pastas, casseroles, grain salads, and other bowls
- Layer them in sandwiches or on top of burgers, or include them in an antipasti platter
- Puree them into dips (try Roasted Red Pepper Sauce, Hummus, and Cannellini Bean Dip with Lemon and Parmesan)
Serve them with these recipes, too…
Pin this now to find it later
Pin It
Grilled Onions
Equipment
Ingredients
- 4 onions (preferably sweet onions, like Vidalia or Walla Walla, or red or purple onions)
- 3 tbsps olive oil (for brushing, approximately)
- Kosher salt (to taste)
Instructions
- Heat the grill to medium.
- Peel the onions and cut them into thick slices, about 1/2-inch thick.
- Brush the onions on both sides with olive oil. Sprinkle them with salt.
- Place the onion slices on the grill (you can place them directly on the grill or on a vegetable grilling rack if you have one). Grill the onions, covered, for 4 to 5 minutes until they get nice grill marks on the bottom and begin to soften, then flip them and grill for another 4 minutes or so. You should feel free to move them about the grill to cooler spots if they look like they are browning too quickly before they become tender. You can grill them for longer, if you want softer onions, just make sure to flip them as needed and not let the heat get too high – you want them lightly browned and caramelized, not too dark or crispy.
- Remove from the grill and serve warm or at room temperature.
