Saturday, August 12, 2017

Grilled Knob Onions with Balsamic Reduction

Sweet grilled knob onions make an excellent side dish in the summer time when they are plentiful. Most any onion will grill nicely, but I prefer to use the knob onion (which is like a large scallion, and sometimes called a globe or bulb onion.)

Julian's Grilled Knob Onions with Balsamic Reduction
Although the term "spring onion" is used colloquially to encompass all onions with edible greens, and although nomenclature varies by English-speaking country, scallions and spring bulb onions are not the same. Knob onions are onions harvested as babies, usually with bulbs of 1 to 2 inches in diameter. If left in the ground, they would develop into mature onions. Scallions, on the other hand, would never develop a round bulb. So you are looking for a knob onion as pictured here.

Simply grill them until tender and drizzle with a balsamic glaze or reduction. I purchase my glaze pre-made at the store most of the time. If you want to make a balsamic reduction do the following.

Balsamic Reduction
Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

Select about one onion per person. Clean them by removing any root end that exists and tear off any outer loose skin or damaged/dry stems. Cut the onions in half leaving on the leafy stem top. Coat with olive oil, salt and pepper and place on a hot grill with the cut side down and the tender green leaves over a cooler section of the grill. Alternatively, you can wrape the tops in foil to prevent burning. Cook until tender, only 3-5 minutes, turning once halfway through. Drizzle with balsamic reduction and serve.

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