During the summer my family likes grilled everything.
Like these gorgeous baby Vidalia onions. I bought some recently. They are a perfect side dish for whatever else I make for dinner (also on the grill).
They are among the easiest side dishes I have ever prepared.
Just a few simple ingredients. You can do this with spring garlic, thick scallions too.
Whatever you're grilling for the 4th of July -- this goes with it.
Grilled Baby Vidalia Onions
- 1 bunch of baby Vidalia onions (5-6), or use baby leeks or thick scallions
- 1-1/2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon Aleppo pepper
- sea salt
Preheat and outdoor grill or grill pan to medium-high. Trim the onions but leave enough of the root intact so the leaves don't come apart. Rub the olive oil over the surface of the onions. Place the onions on the grill and cook for about 8 minutes, turning them occasionally to cook all sides. After the first turn, sprinkle the onions with the lemon juice and Aleppo pepper. When the onions are browned and tender, sprinkle with sea salt and serve.
Makes 4-6 servings