Grilled Onion Blossom Recipe

Onions: Large and peeled, these form the base of the dish, creating the 'blossom' effect.

Olive oil: Used to drizzle over the onions, helping them to cook evenly and adding a rich flavor.

Salt: Enhances the natural sweetness of the onions and balances the other seasonings.

Black pepper: Adds a touch of heat and complexity to the dish.

Garlic powder: Provides a savory, umami flavor that complements the sweetness of the onions.

Paprika: Adds a smoky, slightly spicy flavor and a beautiful color to the onions.

When making grilled onion blossoms, ensure you make deep enough cuts into the onion to allow the seasonings to penetrate and flavor each petal. This will also help the onion cook more evenly on the grill.

• peeled large onions - Substitute with shallots: Shallots have a milder and sweeter flavor, which can add a subtle complexity to the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for grilling.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor while also providing the necessary saltiness.

• freshly ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile and can add a more subtle heat to the dish.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor, though it will lack the distinct garlic taste.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing the grilled flavor.

• Allow the grilled onion blossoms to cool completely before storing. This prevents condensation, which can make the onions soggy.

• Place the cooled onions in an airtight container. If you have multiple onions, layer them with parchment paper to prevent sticking.

• Store the container in the refrigerator. The grilled onion blossoms will keep well for up to 3-4 days.

• For freezing, wrap each onion blossom tightly in plastic wrap or aluminum foil. This helps to maintain their flavor and texture.

• Place the wrapped onions in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze the onion blossoms for up to 2 months. Beyond this period, the texture may degrade.

• To reheat, thaw the onions in the refrigerator overnight. Once thawed, you can reheat them in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.

• Alternatively, reheat the onion blossoms on the grill over medium heat for about 5-10 minutes, turning occasionally to ensure even heating.

• Avoid microwaving as it can make the onions rubbery and unevenly heated.

• Preheat your oven to 350°F (175°C). Place the leftover grilled onion blossoms on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes or until heated through.

• For a quicker method, use a microwave. Place the onion blossoms on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they don't overcook.

• If you have an air fryer, preheat it to 350°F (175°C). Place the onion blossoms in the basket, making sure they are not overcrowded. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For stovetop reheating, use a skillet over medium heat. Add a small amount of olive oil to the pan. Place the onion blossoms in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until they are warmed through and slightly crispy.

• If you prefer a smoky flavor, reheat on the grill. Preheat your grill to medium heat. Wrap the onion blossoms in aluminum foil and place them on the grill. Heat for about 5-10 minutes, turning occasionally, until they are hot and have a slight char.

• Grill: Used to cook the onions at medium-high heat, giving them a smoky flavor and slight char.

• Aluminum foil: Wraps the onions to help them cook evenly and retain moisture.

• Knife: Essential for cutting the top off each onion and making the 'petal' cuts.

• Cutting board: Provides a stable surface for safely cutting the onions.

• Basting brush: Useful for drizzling olive oil evenly over the onions.

• Measuring spoons: Ensures accurate measurement of salt, pepper, garlic powder, and paprika.

• Tongs: Handy for placing the wrapped onions on the grill and removing them once cooked.

• Serving platter: Ideal for presenting the grilled onion blossoms once they are done.

Pre-cut onions: Prepare the onions in advance by cutting and peeling them the night before. Store them in an airtight container in the fridge.

Mix spices ahead: Combine the salt, pepper, garlic powder, and paprika in a small bowl ahead of time to save a step during preparation.

Use pre-made foil sheets: Pre-cut aluminum foil sheets to the right size before you start cooking. This will make wrapping the onions quicker.

Batch grilling: Grill multiple onions at once to save time, especially if you have a large grill.