Published July 1, 2006.
For our best grilled onions recipe we had to figure out how to grill our onions so they weren’t blackened on the outside and raw on the inside. Because sliced onion rounds exposed the greatest surface area, they were the logical cut for grilling, and slices cut 1/2 half inch thick were best. We found the onions too susceptible to burning over high heat; moderate heat, with the onions covered with a foil pan, was just right. We stopped the onions for our grilled onions recipe from plunging through the grate by skewering them.