Baleful Bounty, Cookout, Gardening, Grilling, Onions, Side Dishes
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Steakhouse ~ Red Spring Onions

Spring Onion 1

 

Looking at this year’s garden plan, I realized I had gotten a tad over-zealous with my onion planting. No one really needs 5 dozen red onion plants… especially when I’ve got 3 dozen Texas Sweet and another 4 dozen Late Season Yellows bedded in. I mean, I do like me some onions, but I’d never be able to utilize all the reds before they rotted… or stunk up the pantry… or both.

So I’ve harvested them all as tender spring onions. Why, you ask? Because:

1). As a spring onion, they hold less water than the common white variety, which makes them a bit more meaty.

2). Less Water means they’ll hold up better on the grill and not disintegrate into a slimy pile.

3). They are less aggressive than white onions, and can be added to salads without the fear of onions taking the salad bowl hostage.

4). Red onions (even the immature ones) have up to 8 times the anti-oxidants as their paler cousins, making them an excellent choice for healthier eating. Some studies have shown that red onions can be beneficial in weight management, heart health, and some even say cancer prevention  (although, I’d be hard pressed to say what does and doesn’t help in that regard.)

… and finally…

5). They’re just so darned sexy with their blushing bottoms.

And since we’re grilling steaks for our little Memorial Day celebration, I thought a passel of grilled red onions would make our steaks just that much better.

… and I was right.

Spring Onion 2

Grilled Red Spring Onions

Serves 2 to 4

2 Dozen Red Spring Onions – Trimmed to 10″

1 Tablespoon Olive Oil

1 Tablespoon Butter

1/2 Teaspoon Coarse Salt

Cracked Black Pepper

2 Large Squares of Tin Foil

Grill

Clean and trim the rood base, any outer tough layers from the bulb, and the tops down to about 10″

Place half the onions on each square of foil and top with 1/2 the oil and butter.

Season with salt and pepper. Fold the foil into pouches and seal the edges completely

Start the grill and place the pouches in along the back of the grill as it heats up.

Grill the onions for 15 to 20 minutes – or as long as it takes the grill to heat to full temp – and – for you to cook your steaks. (We like our steaks medium rare, so that’s about 8 minutes grill time)

If you don’t have a grill fired up ~ seal them in the pouches and place under a preheated broiler for 6 to 8 minutes

 

2 Comments

  1. Alice Waters’ Spring Onion Sandwich. Originally James Beard’s Spring Onion Sandwich. Most recently seen on Focaccia in the Saltie Cookbook. And you with an ample supply of spring onions. Life is good 🙂

    • There are things to be said for onion sandwiches… good things…. and Fresh sweet onions on a large buttermilk biscuit. They truly can be a meal in themselves.

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