Basic Grilled, or “Roasted” Onions

Here is a basic “recipe” I use a lot, especially in the summer; this is for “roasted” onions. It is more of a technique than a recipe, as it only calls for onions and flame, really. These onions are a key ingredient to my dark vegetable stock as they lend a depth of flavor, deep color, and the pectin helps to produce a density or viscosity to the stock that is usually derived from animal products. I use these onions in braises, soups, and salsas. Tossed with a little vinegar (red-wine or balsamic) then placed on toasts they make a nice quick appetizer. They elevate roasted peppers. These onions find their way into eggs, pastas, and sandwiches. Good for pizza, too. Grill a few and keep them in a sealed box in the refrigerator. They last 4-5 days.

INGREDIENTS:

METHOD:

With the skin on, cut the onion through the equator. Place the cut side down on the grill and cook the onion and blacken (yes, blacken, as in char.) the cut surface. Then turn the onion and blacken the sides as well. The skin will sometimes ignite and flare, but only for a second or two. Watch that nothing else ignites. After the onion skin is colored up remove the onion from the heat and allow to cool. Then, use a knife edge to scrape off the char from the cut surface, and remove the skin. Use a knife to pare away any char from the onion. A few bits here and there won’t hurt. At this point, the onion is ready to use.

Alternatively, you can do this on the stove. Place the cut onion directly over the gas flame on the burner rings or use long tongs, and proceed as above. This can be messy as the skin gets all over. If you have an electric stove, lightly film a pan with oil, wipe the oil out with a paper towel, and heat the pan over medium-high, then place the cut side of the onion onto the surface of the pan. (I recommend using an old pan that you don’t care about that much- sometimes the onions can mar the surface of the pan.) Leave the onion alone until the cut side is charred and the onion detaches from the pan bottom easily. Flip and char the skin. Proceed as above. The broiler can be used for this as well.

Chef’s Notes:

Onions prepared in this manner lend a slightly smoky touch and sweetness to a dish. This method also mitigates the hotness of an onion, and releases the pectin in onions. The pectin will help thicken soups and stocks, and gives body and mouthfeel.  If using for making vegetable stock, use some of the skins for coloring the stock.

Source: Chef Andrew E Cohen