Spice-Rubbed Grilled Vidalia Onions
Spice-Rubbed Grilled Vidalia Onions are a flavorful and easy-to-make side dish that perfectly complements grilled meats, burgers, or even vegetarian meals. The naturally sweet Vidalia onions are coated with a bold spice rub featuring paprika, ancho chili powder, cumin, coriander, and cayenne pepper, which brings a smoky heat that balances beautifully with the onions' caramelized sweetness. The spice rub creates a golden crust on the onions as they grill, adding a savory, slightly charred texture that enhances the overall flavor. This dish is simple to prepare but packs a big punch of flavor, making it a fantastic side for your next barbecue or steak dinner.
Equipment
- Grill: A charcoal or gas grill works best for this recipe. The high heat ensures the onions get a nice char while remaining tender on the inside.
- Grill Tongs: Essential for flipping the onions gently without breaking them apart. Tongs allow you to maneuver the onions on the grill with precision.
- Basting Brush: A silicone basting brush works well for applying canola oil evenly to both sides of the onions, ensuring they don't stick to the grill and helping the spice rub adhere.
- Sharp Chef’s Knife: You’ll need a sharp knife to slice the onions into uniform ¼-inch thick rings. Even slices ensure consistent cooking.
- Small Mixing Bowl: Perfect for whisking together the spices to create the rub. This will help evenly distribute the flavors over the onions.
- Measuring spoon to achieve the right balance of spices in the rub. Using proper measuring spoons will help maintain consistency.
Ingredients
- 2 tbsps paprika
- 1 tbsp ancho chili powder
- 2 tsps ground cumin
- 2 tsps ground coriander
- 2 tsps kosher salt
- 1 tsp cayenne powder
- 1 tsp dry mustard
- 1 tsp dried oregano
- 1 tsp freshly ground black pepper
- 4 Vidalia onions peeled and sliced into ¼-inch thick slices
- canola oil
Instructions
- Heat the grill to high.
- Whisk all the spices together in a small bowl until combined.
- Brush the onions with oil on both sides.
- Rub 1 side of each onion with some of the spice mixture and place the rub-side down on the grill.
- Grill until golden brown and the crust has formed.
- Turn the onions over and continue grilling until just cooked through.
- Serve with the steaks.
Notes
-
Vidalia Onions:
Vidalia onions are known for their sweetness, making them ideal for grilling. Their sugars caramelize beautifully over high heat, creating a rich, slightly charred flavor that balances well with the smoky spice rub. If you can’t find Vidalia onions, you can substitute with other sweet onions like Walla Walla or even regular yellow onions, though the sweetness may vary slightly. -
Spice Rub:
The spice rub is what elevates these grilled onions to the next level. The combination of smoky paprika, earthy cumin, zesty coriander, and the heat from cayenne pepper adds depth to the naturally sweet onions. Feel free to adjust the cayenne if you prefer a milder or spicier version, or swap out any spices for ones you prefer. -
Grilling Tips:
Make sure your grill is preheated to high heat before adding the onions. This ensures that they get a good sear and develop a nice crust. Be careful when turning the onions—they can be fragile, so use a wide spatula or grill tongs to flip them carefully without breaking the rings apart. -
Oil Application:
Brushing the onions with canola oil (or any neutral oil) ensures they don’t stick to the grill and helps the spice rub adhere. Canola oil is a great choice because it has a high smoke point, meaning it won’t burn or impart any unwanted flavors during grilling. -
Serving Suggestions:
These onions make a perfect accompaniment to grilled steaks, chicken, or even as a topping for burgers. The smoky, spiced flavors add an exciting twist to an otherwise simple vegetable. You can also use these onions in salads or sandwiches for an added layer of flavor. -
Customizing the Spice Rub:
If you’re a fan of more herbs or other flavors, you can add a bit of dried thyme, smoked paprika, or even chipotle powder for a smoky kick. This recipe is versatile and can be adjusted to your taste preferences. -
Storage:
Leftover grilled onions can be stored in an airtight container in the fridge for up to 3 days. They can be reheated on the grill or in a skillet for a quick side or added to other dishes like sandwiches or wraps.
Nutrition
Calories: 131kcalCarbohydrates: 29gProtein: 4gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1226mgPotassium: 547mgFiber: 5gSugar: 17gVitamin A: 2333IUVitamin C: 16mgCalcium: 99mgIron: 3mg
Tried this recipe?Let us know how it was!
