Grilled Onions 3 Ways

Grilled red onion rings in bowl on kitchen towel.

5 from 1 vote

Here I will go over how to grill onions step-by-step including wedges, rings and whole in foil packages. Whether it be red, yellow or white, onions adds a smoky flavor and added texture to many dishes like burgers, salads or all on their own.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Diet: Low Salt, Vegan, Vegetarian

Servings:

Calories: 11kcal

Author: Joss Dyckson

Equipment

Outdoor grill

Ingredients

For Onion Wedges:

2 medium yellow onions
olive oil
sea salt
fresh thyme or your favorite fresh herbs optional

For Onion Rings:

2 medium red onions
3 tablespoons olive oil
2 tablespoons balsamic vinegar
sea salt to taste
fresh rosemary leaves optional

For Whole Onion in Foil:

1 medium yellow onion
2 tablespoons BBQ sauce
freshly chopped parsley optional

US Customary - Metric

Instructions

For Onion Wedges:

Remove the outer layer of each onion and trim off the tops. Leaving the bottom intact will help keep the wedges together.¹
2 medium yellow onions
Cut the onions in half, then cut each half into quarters. Cut the quarters in half to create 8 wedges per onion.
If using charcoal, put the coals on one side of the grill to create an indirect heat zone at medium-high heat. If using gas, turn half of the burners on to medium-high heat. Arrange the onions on the indirect-heat side (no flame underneath), but still close to the fire.
Brush them with olive oil, cover the grill and cook for 10 minutes. Flip them over and cook for about 10 more minutes, or until softened and slightly charred.
Place them on a plate and drizzle with some more olive oil. Sprinkle with sea salt and fresh herbs, to taste.

For Onion Rings:

Preheat the grill to medium heat. Peel the outer layer of the onions off. Trim off the tops and bottoms. Slice onions into ½ inch rings.
2 medium red onions
Whisk together the olive oil, balsamic vinegar, salt and rosemary leaves (if using) in a small bowl.
3 tablespoons olive oil, 2 tablespoons balsamic vinegar
Arrange the onions on the baking sheet. Brush the tops with some of the oil/vinegar mixture, reserving the rest to serve with later.²
Place the baking sheet on the preheated grill (medium heat). With the grill open, cook for about 8 to 10 minutes per side. You want them to caramelize a bit and soften.
Remove the onion rings from the grill to a serving bowl. Toss with some of the reserved oil/vinegar mixture.
Serve!

For Whole Onion in Foil:

Charcoal Grill: preheat to medium-high heat. Put the coals on one side of the grill to create an indirect heat zone.
Gas Grill: turn half of the burners on to medium-high heat to create an indirect heat zone.
Peel the outer layer of the onion off. Cut the top and bottom off. Place it on a piece of foil, large enough to wrap completely around it. Add the BBQ sauce and parsley.
1 medium yellow onion, 2 tablespoons BBQ sauce
Wrap the onion up in the foil, creating a foil package.
Place it on the grill over the indirect heat, close the lid and cook for 30 to 40 minutes, or until softened all the way through.
Carefully open up the foil package; it will be hot. Slice and serve, topped with fresh parsley, or as desired.

Notes

If you want to cut the bottom of the onions off for the wedges, use a grill mat to place them on when cooking. This will keep them from falling through the grates.
The balsamic dressing is optional for the onion rings. If not using the dressing, brush the onions with some olive oil instead.
The nutrition information is for 1 serving of a yellow onion.
Cooked onions can be stored in an airtight container in the fridge for up to 3 to 5 days.

Nutrition