Grilled red onions
If you are in the category of "never cook at home," it's still possible to make healthy choices, even at many fast-food restaurants. Paying attention to basics like whole grains, avoiding trans fat, limited overall fat, and reasonable portion size can make a difference.
Maybe even the “never cook” group of diners will grill something to put on a bun at least once this year. This recipe is just the ticket as an accompaniment for a grilled meal.
I got a simple tip from a great cook in the family that has changed my life. Using a toothpick in red onions prevents them from falling apart on the grill.
These are great on any version of "burger," be it chicken, turkey, or salmon.
Ingredients
- Red onions, peeled and sliced 1/2 inch thick
- Salt and pepper
- Balsamic vinegar
Directions
- It's harder to describe than to slice the onion. Maybe it's "crosswise" or like the latitude lines on a globe, but it's not lengthwise from stem to root. (Hint: you want to end up with thick rounds of onion that look like redwood tree cross-sections.)
- Insert a toothpick all the way to the center, parallel to the cut surfaces of each onion slice.
- Drizzle them with a little balsamic vinegar either before or after grilling.
- Season with salt and pepper.
- Grill until you see those grill marks and the onions are crisp-tender.