Grilled Onions
Updated Jul 08, 2025
This grilled onion recipe is super easy and uses skewers to keep the onions on the grill, rather than inside the grates.
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Make caramelized grilled Vidalia onions!
I used to skip grilling onions because they always slipped through the grates or fell apart until I started skewering them. Whether I’m slicing them into rings or cutting them into chunks, getting them on a skewer keeps everything together and makes flipping way easier.
I usually brush them with olive oil, hit them with salt and pepper, and let the grill do the rest. The grilled onions get a little sweet, smoky, and just soft enough without turning to mush. I like to throw them on with whatever else I’m grilling, especially burgers, but they go with pretty much everything.
Happy Cooking!
– Yumna
Grilled Onions Ingredients
- Onions: I recommend a sweet variety like Vidalia, Walla Walla, or Maui, because they get the best caramelization on the grill. You can use red, white, or yellow onions, but they won’t be as caramelized.
- Olive oil: It helps prevent the onions from sticking to the grill grates.
- Spices: Salt and pepper bring out the flavor of the onions.
How to Make Grilled Onions
How to Prepare and Grill Slices
How to Prepare and Grill Chunks
Grilled Onion Recipe
This grilled onion recipe is super easy and uses skewers to keep the onions on the grill, rather than inside the grates.
Ingredients
- 2 sweet onions
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped parsley to garnish
Instructions
- Peel off the outer layers of the onions and discard. Leave the root end intact to make it easier to cut the onions.
For grilled onion slices:
- Lay the onion on its side and cut into ½-inch thick slices. Cut off the root and discard. You should get about 4–6 rings per onion. Slide the metal skewers through the center of the onion rings, holding them in place with your other hand.
For grilled onion chunks:
- Cut the onion in half vertically, then cut each in half again to make small wedges. Cut off the root and discard. You should get 12 chunks per onion. Slide the metal skewers from the smaller part of the onion chunk through to the larger side.
Grilling Instructions:
- Drizzle the onions with olive oil and season with salt and pepper. Use a brush to spread the olive oil and seasoning all over the onions, coating all sides.
- Preheat the grill or grill pan to medium heat and oil the grates or pan. Place the onion skewers directly on the grill. Cook for 5 minutes, then try to flip (if sticky, keep on for 1–2 more minutes), and cook for 5–7 more minutes until they easily release from the grill and have softened.
- Serve immediately with fresh parsley, if desired.
Notes
Storage: Store leftovers in the fridge for up to 4 days.
Nutrition
Calories: 77kcal, Carbohydrates: 8g, Protein: 1g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 14mg, Potassium: 131mg, Fiber: 1g, Sugar: 6g, Vitamin A: 1IU, Vitamin C: 5mg, Calcium: 22mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Don’t skip the skewers. Skewering the onions makes it easier to turn and cook evenly without losing them through the grates.
- Don’t separate the onion rings. This helps them stay intact on the grill. I recommend cutting them into ½-inch slices.
- Close the grill lid. This helps the onions cook through and steam a little while they brown, which is especially important for thicker cuts.
- Turn leftovers into a sauce or soup. I like to throw them in a pot with other vegetables to make an easy marinara sauce, tomato soup, or creamy vegetable soup.
Serving Ideas
- Burgers: Avocado Burger, Lamb Burger, Turkey Burger
- Skewers: Chicken Tawook, Beef Kafta, Lamb Kabobs
- Summer sides: Mustard Potato Salad, Coleslaw, Avocado Caprese Salad
