BBQ Onion SteaksPT65Mhttps://img2.recipesrun.com/201907/2019/1016/d2/3/913137/300x200x50.jpg4 servings
Ingredients:
4 onions oil, for brushing 1 tsp. roughly chopped fresh rosemary leaves, plus sprigs to garnish1 tbsp. American or Dijon mustard 1 1/2 tbsp. clear honey1/2 tbsp. balsamic vinegar2 tbsp. ketchup
BBQ Onion Steaks
By zhanghengshuo
4Person
65Minutes
0Calories
Try a new veggie main on your summer BBQ. These thick onion steaks are skewered and coated in a honey mustard glaze that turns wonderfully sticky and sweet when grilled. Enjoy with coleslaw and potato salad, or serve up alongside burgers and hot dogs. Look out for medium-sized, sweet white onions for this recipe if you can, or try with brown or even red onions.
Ingredients
4 onions
oil, for brushing
1 tsp. roughly chopped fresh rosemary leaves, plus sprigs to garnish
1 tbsp. American or Dijon mustard
1 1/2 tbsp. clear honey
1/2 tbsp. balsamic vinegar
2 tbsp. ketchup
Method
01
Soak 4 wooden skewers in cold water for 30 mins. Meanwhile, make the glaze by mixing the ketchup, vinegar, honey and mustard in a bowl. Stir through the chopped rosemary and set aside.
02
Peel the onions, but keep them whole. Top and tail then cut each onion into 1.5cm thick slices. Line up 3-4 of the slices flat on your chopping board then carefully insert a skewer through the center of the slices (as you would a lollipop or kebab). Repeat with the remaining skewers and onion slices.
03
Brush the bars of a preheated barbecue or griddle pan with oil. Coat the onion slices with a little of the glaze and place on the grill. Cook for 20-25 mins until charred and tender, turning the skewers and brushing with more glaze regularly. Garnish with the fresh rosemary sprigs and drizzle over any remaining glaze to serve.
Try a new veggie main on your summer BBQ. These thick onion steaks are skewered and coated in a honey mustard glaze that turns wonderfully sticky and sweet when grilled. Enjoy with coleslaw and potato salad, or serve up alongside burgers and hot dogs. Look out for medium-sized, sweet white onions for this recipe if you can, or try with brown or even red onions.
01
Information
Gradeeasy
Serving
4 servings
Prep Time40 Mins
Cook Time25 Mins
Total Time65 Mins
02
Ingredients
4 onions
oil, for brushing
1 tsp. roughly chopped fresh rosemary leaves, plus sprigs to garnish
1 tbsp. American or Dijon mustard
1 1/2 tbsp. clear honey
1/2 tbsp. balsamic vinegar
2 tbsp. ketchup
03
Method
Step 1
Soak 4 wooden skewers in cold water for 30 mins. Meanwhile, make the glaze by mixing the ketchup, vinegar, honey and mustard in a bowl. Stir through the chopped rosemary and set aside.
Step 2
Peel the onions, but keep them whole. Top and tail then cut each onion into 1.5cm thick slices. Line up 3-4 of the slices flat on your chopping board then carefully insert a skewer through the center of the slices (as you would a lollipop or kebab). Repeat with the remaining skewers and onion slices.
Step 3
Brush the bars of a preheated barbecue or griddle pan with oil. Coat the onion slices with a little of the glaze and place on the grill. Cook for 20-25 mins until charred and tender, turning the skewers and brushing with more glaze regularly. Garnish with the fresh rosemary sprigs and drizzle over any remaining glaze to serve.