Cipolle sulla Gratella
Region: Italy
Category: Vegetables-Grilled
Season: Summer
Difficulty: Easy but special equipment needed
A grilled onion is surprisingly sweet; the hint of caramelization goes well with grilled meats. For variation, use other herbs, such as thyme, sage, or oregano, or sprinkle with red pepper.
Yield: Makes 6 servings
Preparation Time: 1 hour
3 medium to large onions (about 2 pounds), peeled
1/4 cup extra-virgin olive oil
3 tablespoons finely chopped fresh parsley
Salt and freshly ground black pepper to taste
1. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.
2. Meanwhile, gently boil the onions whole in a large saucepan of lightly salted water for 10 minutes. Drain and cut in halves or quarters. Dip the onions in a bath made of olive oil, parsley, and salt and pepper to taste.
3. Grill the onions, turning, until they are browned and easily pierced with a fork, about 30 minutes.
Variation: Use 2 pounds of peeled red onions
Posted: 01/04/2007
