Roasted Onions With Gorgonzola Crumble - BBQ And Grilling Recipes

Few vegetables benefit from a sojourn on the grill as much as onions. Fire caramelizes an onion’s ample sugars and concentrates its flavor. All the while, the onion’s juices percolate deep inside, helping its crispy sections soften and its drier sections crisp. We recommend you use small cipolline onions (also spelled cipollini), which have an assertive flavor and lots of sugar. Most important, they’re small enough to grill whole. Cipolline are increasingly available, although you may have to search. If you can’t find them, any small onion will do. Or you could use small Vidalia and/or red onions, peeled and halved before grilling.

TIMING
Prep: 10 minutes
Grill: About 18 minutes

BBQ TOOLS AND EQUIPMENT
- Long-handled tongs

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
8 cipolline onions, about 3 ounces each
2 tablespoons extra-virgin olive oil
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
1 ounce Gorgonzola cheese
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 clove garlic, minced
Oil for coating grill grate.

DIRECTIONS
1. Heat the grill as directed.
2. Trim the ends from the onions and peel. Coat with 1 table-spoon of the olive oil and season with the salt and pepper.
3. Crumble the Gorgonzola with your fingers into a small bowl. Toss with the remaining 1 tablespoon olive oil, the parsley, the garlic, and salt and pepper to taste.
4. Brush the grill grate and coat it with oil. Put the onions on the grill. Cover and cook until the onions are charred in spots and tender but not soft, about 18 minutes, turning halfway through. If your grill has a temperature gauge, it should stay at around 375°F.
5. Put the grilled onions in a serving bowl and scatter the Gorgonzola mixture over the top.

   

This entry was posted on Wednesday, December 26th, 2012 at 3:37 pm and is filed under Mastering Vegetables And Other Sides BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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