Grilled green onions are a delicious and versatile side dish that can be enjoyed on their own or as part of a larger meal. They are simple to make and require only a few ingredients. The grilling process brings out the natural sweetness of the onions and gives them a slightly smoky flavor. Grilled green onions can be used to top grilled meats, fish, or chicken, or they can be added to salads, soups, and stir-fries. They are also a great snack food when served with a dipping sauce. When selecting green onions for grilling, look for ones that are fresh and have firm, green stalks. Avoid onions that are wilted or have yellow or brown spots.
Here are our top 11 tried and tested recipes!
GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS, AND BLUE CHEESE VINAIGRETTE
Provided by Bobby Flay
Categories Salad Potato Side Summer Grill/Barbecue Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
- Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes. Drain; cool completely. Cut potatoes into 1/4- to 1/2-inch-thick rounds. Brush rounds on both sides with oil; sprinkle with salt and pepper.
- Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.
- Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.
GRILLED SPICY-CITRUS CHICKEN THIGHS WITH CORN AND GREEN ONIONS
Categories Chicken Citrus Fruit Garlic Herb Onion Vegetable Backyard BBQ Corn Summer Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk first 7 ingredients in medium bowl. Season marinade with salt and pepper. Place chicken thighs in large resealable plastic bag. Place green onions and corn in extra-large resealable plastic bag. Divide marinade equally between bags; seal bags, turning to coat. Chill chicken, corn, and green onions 4 hours, turning bags occasionally.
- Prepare barbecue (medium heat). Remove chicken and vegetables from marinade; discard marinade. Grill chicken until charred and juices run clear when pierced with knife, turning occasionally and rearranging on grill for even cooking, about 25 minutes. Grill green onions and corn until charred on all sides, about 6 minutes for green onions and 13 minutes for corn. Transfer chicken, green onions, and corn to platter and serve.
GRILLED GREEN ONIONS
Last summer during a BBQ, my friend put this together and threw it on our grill. Everyone loved it. I'm not an onion fan, and even I like this one. The onions get sweet from the butter, and it's so easy. Can be eaten alone or great as a garnish over burgers or potatoes. The cook time is approximate, as it can be kept warm on the grill until all the food is ready.
Provided by Kiersten Phae
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash the onions thoroughly.
- Place whole onions on a sheet of foil.
- Place the butter over the onions.
- Sprinkle with garlic salt and pepper.
- Fold the foil over the onions and seal the edges so the butter steams the onions.
- Place on a hot grill until warmed through, about 10 minutes.
- Be careful when opening, the steam will be hot.
GRILLED POTATOES WITH BACON, CHEESE AND GREEN ONIONS
I have been looking for a grill potato recipe that was just right for a long time. I've tried many that were great, but it was never what I wanted. Then the solution came to me - make up my own! It worked perfectly, and my husband and I enjoy these on a weekly basis. I have never actually measured the ingredients, so my recipe may be a little vague. But that's the beauty of Zaar, isn't it? You're all capable of making this one - no problem.
Provided by LibbyAnne
Categories Potato
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fire up your charcoal.
- Spray the bottom of a foil pan with cooking spray. (Or if you prefer, spray aluminum foil and make this in foil packets instead).
- Place potatoes into pan, and LIBERALLY shake seasoning blend and garlic salt on top; stir to coat.
- Pour beef broth into pan.
- Add bacon to the potatoes, spreading it evenly.
- Cut butter into pats, and place it on top.
- Cover with foil and place onto hot grill for 45 minutes.
- Pull back foil and add cheddar cheese evenly over the dish.
- Recover dish and leave on grill for another 15 minutes.
- Remove from grill and cover with chopped green onions.
- Serve!
Nutrition Facts : Calories 474.9, Fat 33.9, SaturatedFat 17.5, Cholesterol 79.5, Sodium 575, Carbohydrate 30.1, Fiber 3.2, Sugar 2, Protein 13.8
SESAME FLANK STEAKS WITH GRILLED GREEN ONIONS
Grilled flank steak with a wonderful Asian marinade! A friend from Minneapolis emailed me this recipe, knowing I would like it, and she was right! Prep time does not include 6 hour or overnight marinating time.
Provided by yooper
Categories Asian
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place steaks in shallow nonreactive dish, which will hold them comfortably in a single layer.
- In small bowl, whisk together vinegar, soy sauce and 6 tablespoons of the sesame oil.
- Pour marinade over the meat.
- Cover and refrigerate 6 hours or overnight, turning several times.
- When ready to cook, lightly oil grill rack and arrange 5 inches from heat source.
- Cut off root ends and all but 4 inches from green stems of green onions.
- Place onions in shallow dish and brush all over with remaining 2 tablespoons of the sesame oil.
- Set aside.
- When grill is hot, remove steaks from marinade.
- Lightly pat dry with paper towels.
- Place steaks on grill and cook 5 to 6 minutes per side for medium-rare.
- When done, place on platter and cover lossely with aluminum foil to keep warm.
- Grill green onions, turning them until slightly charred, 3 to 5 minutes.
- To serve, slice meat diagonally across the grain into 1/4-inch-thick slices.
- Arrange meat and grilled onions on serving platter and season with salt to taste.
- Sprinkle with sesame seeds.
- Note: To toast sesame seeds, place them in medium skillet over medium heat.
- Toast, stirring, until seeds are golden brown, 3 to 5 minutes.
- Remove and cool.
GRILLED LAMB SANDWICHES WITH GRILLED GREEN ONIONS
Categories Sandwich Lamb Onion Summer Grill/Barbecue Bon Appétit
Yield Serves 10
Number Of Ingredients 11
Steps:
- Using sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Sprinkle lamb with salt and pepper, then herbs, pressing herbs to adhere. (Can be prepared 1 day ahead. Cover and chill.)
- Prepare barbecue (medium-high heat). Place green onions in large roasting pan. Drizzle 1/4 cup oil over onions; toss to coat. Sprinkle with salt and pepper. Cut baguette pieces horizontally in half. Brush cut sides of bread with remaining 3 tablespoons oil.
- Grill lamb until meat thermometer inserted into thickest part registers 135°F. for medium-rare, turning occasionally, about 30 minutes. Transfer to platter and tent with foil. Let stand 10 minutes. Working in batches, arrange green onions in single layer on grill. Grill until beginning to brown, about 4 minutes per side. Transfer to cutting board. Grill baguettes, cut side down, until golden brown, about 2 minutes.
- Chop onions. Place in bowl. Cut lamb diagonally into thin slices. Serve with green onions, baguette pieces, Aioli, Red Bell Pepper Sauce and tapenade.
SPICY GRILLED CHICKEN AND GREEN ONIONS
Categories Chicken Marinate Low Carb Kid-Friendly Quick & Easy Low Cal Low Sodium Summer Grill Grill/Barbecue Healthy Bon Appétit Small Plates
Yield Serves 2; can be doubled
Number Of Ingredients 6
Steps:
- Prepare barbecue (medium-high heat). Whisk oil, hot sauce, honey and paprika in 9-inch glass pie dish to blend. Mince 1 green onion; mix into marinade. Transfer 2 tablespoons marinade to small bowl and reserve. Add chicken to marinade in pie dish and turn to coat. Let stand 10 minutes, turning occasionally.
- Sprinkle chicken and remaining whole green onions with salt. Grill chicken and whole onions until chicken is cooked through and onions soften, turning occasionally, about 10 minutes. Transfer chicken and onions to plates. Drizzle with reserved 2 tablespoons marinade.
GRILLED GREEN BEANS AND ONIONS
Fresh green beans and onions take on a whole new flavor profile when grilled with a little Diamond Crystal® Kosher Salt. The green beans become smoky and the onions become sweet. The perfect side dish to any meat or fish main dish.
Provided by Diamond Crystal Salt
Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat outdoor grill to medium heat (400 degrees F.)
- Toss the green beans and onions in a bowl with the olive oil and Diamond Crystal® Kosher Salt. Place mixture into a steamer basket or shallow grill pan.
- Place on the grill and close the lid. Cook until beans and onions, stirring every 5 minutes, until veggies have a slight char, 10 to 15 minutes.
Nutrition Facts : Calories 76 calories, Carbohydrate 10.7 g, Fat 3.5 g, Fiber 4.3 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 488 mg, Sugar 2.8 g
STEAM-GRILLED GREEN ONIONS
Whether you love or hate green onions, this steamed version will make your taste buds smile and impress all your grilling buddies. I also use this aluminum foil cooking pouch method for grilling mushrooms and peppers. Awesome!
Provided by Doc the WV Gourmet
Categories Side Dish Vegetables Onion
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat a grill for medium-low heat.
- Cut a sheet of aluminum foil to about 12x15 inches. Arrange the green onions side by side in the center of the foil sheet. Sprinkle the onions evenly with the garlic, salt, and pepper. Arrange butter over the onions. Keeping the green onions flat, fold the foil to make a sealed cooking pouch.
- Place the foil packet on the preheated grill away from the main heat source. Allow the green onions to steam 5 to 7 minutes.
Nutrition Facts : Calories 67.5 calories, Carbohydrate 3.8 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 48.4 mg, Sugar 1.1 g
GRILLED SHRIMP SALAD WITH PAPAYA, GREEN ONIONS AND PEANUTS
Steps:
- Preheat grill. Brush the shrimp with olive oil and season with salt and pepper, to taste. Grill the shrimp until just cooked, about 2 to 3 minutes. Remove and let sit.
- Arrange the arugula on a large platter. Top with the papaya and green onion. Whisk together the lemon and lime juice, soy sauce, jalapeno and olive oil until combined. Mound all of the shrimp in the center of the platter. Drizzle with the vinaigrette and sprinkle with peanuts and cilantro.
GUACAMOLE WITH BACON, GRILLED RAMPS (OR GREEN ONIONS) AND ROASTED TOMATILLOS
Provided by Rick Bayless
Categories Condiment/Spread Appetizer Side Cocktail Party Picnic Super Bowl Cinco de Mayo Backyard BBQ Bacon Avocado Winter Tailgating Tomatillo Party Green Onion/Scallion Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Heat a gas grill to medium or light a charcoal grill and let it burn until the coals are medium-hot and covered with gray ash. Lay the halved tomatillos cut side down on a rimmed baking sheet or metal baking pan and slide onto the grill. Brush the ramps (or green onions or garlic chives) with oil. Lay them directly on the grill, along with the chile (no oil needed). Grill the ramps (or their stand-ins) and the chile, turning occasionally, until soft and richly browned-the ramps will take 4 to 5 minutes, the chile about 10.
- Cook the tomatillos about 3 to 4 minutes, until soft and browned on one side, then flip them over and cook the other side. Cool everything. Finely chop the ramps (etc.) and chile, then scrape into a large bowl. Chop the tomatillo into small pieces and scrape them in with the ramps, then scrape in any juice that remains on the baking sheet.
- While the grilled vegetables are cooling, cook the bacon in a single layer in a large skillet over medium heat, turning every once in a while, until browned and crispy, about 10 minutes. Drain on paper towels, then chop into small pieces.
- Cut the avocados in half, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from one side of each avocado. Remove the pit, then scoop the flesh from each half into the bowl with the tomatillos. With an old-fashioned potato masher, a large fork or the back of a large spoon, coarsely mash the avocado with the tomatillo mixture. Stir in the lime juice, cilantro and half of the bacon. Taste and season with salt, usually about 1 teaspoon. Cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate until you're ready to serve.
- When that time comes, scrape the guacamole into a serving dish and sprinkle with the remaining bacon. Garnish with cilantro leaves.
Tips:
- Choose fresh, firm green onions with bright green tops and no signs of wilting or yellowing.
- Trim the root ends and any tough outer layers of the green onions.
- Soak the green onions in cold water for at least 30 minutes before grilling to help prevent them from burning.
- Brush the green onions with olive oil or melted butter before grilling to help them brown and caramelize.
- Grill the green onions over medium heat for 3-5 minutes per side, or until they are tender and slightly charred.
- Serve the grilled green onions immediately as a side dish or topping for grilled meats, fish, or vegetables.
Conclusion:
Grilled green onions are a delicious and versatile side dish that can be enjoyed in a variety of ways. They are easy to make and can be cooked on a grill, in a grill pan, or even in the oven. Grilled green onions are a great way to add flavor and color to your next meal.
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