Recipe of the Day:
Grilled Spring Onion Blossoms
Posted by Adam
Thursday May 13, 2010As readers of this blog know, we at HCP Dishes are super-excited about grilling season. We’ve been waiting all winter to pull the grill out, especially because many of our favorite vegetables are ideally suited for the grill. Some people dream about grilled veggies when they can’t get them fresh… we know how that feels! In Boston, the winters can get so brutal, we can hardly imagine standing outside for a minute more then necessary. But now we’re thawed out, and ready for the Spring bounty.
This month, beautiful spring onions are showing up at farmer’s markets; they’re crisp, sweet and ready to be grilled.
Today’s recipe comes from Fan Fare, Debbie Moose. ‘s collection of tailgating recipes. Using spring onions for this recipe will give you baby-sized blossoms, perfect for an hors d’oeuvre to munch on while you watch our Boston Celtics take on Cleveland tonight in Game 6 of their NBA playoff series.
This recipe yields all the flavor of the beloved gastropub snack. And while not all folks agree that the onion blossom trend is a boon to diners, the Norpro company decided that they were enough of a hit to invent an onion blossom maker that slices the onions for you in that “blossom” shape. Using sweet spring onions for your blossom instead of the larger yellow variety makes all the difference.
Grilled Spring Onion Blossoms
4 sweet onions
¼ cup (½ stick) unsalted butter
4 cloves garlic
Salt and freshly ground black pepper to taste
Ranch-style dip or hot pepper sauce (optional)
1. Light a hot fire in a charcoal grill.
2. Cut each onion into quarters, but slice only about halfway down so that the onions will hold together. Place 1 tablespoon of butter and 1 clove of garlic in the middle of each onion.
3. Double-wrap each onion in aluminum foil and place directly on the hot coals of the grill. Cook for 30 to 40 minutes or until the onions are tender when pierced with a knife.
4. Carefully remove the foil-wrapped onions from the coals and unwrap. Season with salt and pepper. Onion wedges can be pulled apart and dipped into ranch-style dip or hot sauce, if desired.
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