Grilled Spice-Rubbed Vidalia Onions

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Democracy Dies successful Darkness

Here's a extremity for grilling onions from "Cook's Illustrated Guide to Grilling and Barbecue" (America's Test Kitchen, 2005):

Cut heavy slices (at slightest 1/2 inch) from ample red, Vidalia oregon Spanish onions and impale them each the mode done from broadside to broadside with a slender bamboo skewer; it should beryllium astir the aforesaid thickness arsenic a toothpick oregon bladed metallic skewer. If utilizing longer skewers, thread 2 slices connected each. The skewered bulb slices stay intact arsenic they grill, truthful nary rings tin autumn beneath the grate. As a plus, the onions tin beryllium easy flipped with tongs.

Ancho chili pulverization (with a make-your-own recipe) is disposable astatine Whole Foods Markets oregon done Penzeys Spices.

Adapted from "Bobby Flay's Grilling for Life," by Bobby Flay with Stephanie Banyas and Sally Jackson (Scribner, 2005).

Ingredients

2 tablespoons paprika
1 tablespoonful ancho chile pulverization (may substitute regular chili powder
2 teaspoons crushed cumin
2 teaspoons crushed coriander
2 teaspoons kosher salt
1 spoon freshly crushed achromatic pepper
1 spoon cayenne pepper
1 spoon dried oregano
4 ample Vidalia onions, chopped into 1/2-inch-thick slices
2 tablespoons canola oil

Nutritional Facts

Per serving

Calories
83
Fat
5 g
Carbohydrates
9 g
Sodium
793 mg
Protein
2 g
Fiber
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Bobby Flay's Grilling for Life," by Bobby Flay with Stephanie Banyas and Sally Jackson (Scribner, 2005).

Tested by Diane Weeks.

Published March 11, 2026