I’ll set the scene for you. It was “clean out the fridge” week, leading up to a family trip away at the shore. The pickins’ were slim – I’d thawed four beef patties but didn’t have buns (or lettuce, tomatoes, or cheese). At least I have onions (a staple), and that’s when this recipe popped into my mind, having just read it in my mag. I figured it’d be pretty great because everything ATK does is great, but I didn’t account for how simple it was. More of a “how-to” than a recipe, I even had a leftover foil pan for bringing a meal to a friend recently. I’vw had grilled onions that were dried out and blackened, and others that were slimy and pale. As always, ATK solved all the problems by charring them up nicely but then essentially steaming them, ensuring a tender center.
Rich went nuts for these – actually oohing and ahhing as he ate. I diced an avocado over mixed greens, put the burger on top, and the onions nestled up next to it. He pronounced it “his kind of meal”. The kids dunked their cut up burger in ketchup and were happy as clams. It’s nice when resourcefulness leads to a tasty new dish.
Adapted from America’s Test Kitchen
6 tbsp. olive oil, divided
2 tbsp. Balsamic vinegar
1/2 tsp. Dijon mustard
Kosher salt and pepper
4 onions, outermost skins removed
Disposable foil pan OR aluminum foil
1. Heat grill to medium. Whisk 1/4 c. olive oil, balsamic vinegar, dijon mustard, 1 tsp. kosher salt and 1/4 tsp. black pepper. Set aside.
2. Cut onions in half from root end to stem end. Brush with remaining two tablespoons oil and sprinkle with kosher salt (about 1/8 tsp.).
3. Place onions on grill, cut side down. Move occasionally with tongs to evenly blacken, but keep grill lid down, cooking about 15 minutes. Turn onions to other side and cook five minutes more.
4. Place onions in pan and cover tightly with foil. Alternately, wrap onions in several foil pouches. Place pan (or pouches) back onto grill grates and let cook 15 minutes.
5. Uncover and drizzle with vinaigrette. Serve.