BBQ ONION STEAKS WITH HONEY-MUSTARD SAUCE
Provided by Rick Browne
Categories Mustard Onion Side Vegetarian Low Cal Summer Grill/Barbecue Honey Bon Appétit Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Prepare barbecue (medium-high heat). Whisk oil and butter in small bowl. Whisk mustard and next 3 ingredients in another small bowl.
- Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. Trim ends of bamboo skewers. Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about 11 minutes. Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes. Turn onions; brush with mustard mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate. Brush with mustard mixture.
BBQ GRILLED HONEY ONION
Taken from The President's Choice Barbecue Cookbook. An interesting side dish for BBQ day. Cook time is marinade time.
Provided by Sam 3
Categories Onions
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Slice tops off onions and peel, keep root end intact.
- Slice onions in half through the root.
- Cut each half into 4-6 wedges, though the root so wedges hold together.
- In a small bowl, mix together honey, soy sauce and mustard.
- Add onion pieces and toss to coat.
- Let stand for 1-2 hours.
- Place onions in grill basket and cook 10-15 minutes until tender.
Nutrition Facts : Calories 162.3, Fat 0.3, Sodium 590.1, Carbohydrate 41.6, Fiber 1.2, Sugar 37.5, Protein 1.9
HONEY MUSTARD AND RED ONION BARBECUED CHICKEN
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat grill pan or griddle over medium high heat.
- Pour 2 tablespoons vegetable oil into a small saucepan over moderate heat. Add red onions and saute 3 to 5 minutes. Add vinegar and reduce by half, 1 to 2 minutes. Add brown sugar and cook 1 minute to incorporate. Whisk in broth and honey mustard, allspice and curry. Bring sauce to a bubble and reduce heat to lowest setting.
- Coat chicken with a drizzle of oil and salt and pepper, to your taste. Place chicken on hot grill and cook 4 or 5 minutes, then turn. Baste chicken liberally with sauce and cook another 5 minutes. Turn once again and baste. Cook 2 or 3 minutes more to cook through and transfer chicken to a platter and serve.
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- For the Sauce:Heat a small saucepan over medium-high heat. Combine all the ingredients except for the chicken. Bring to boil then reduce heat to low, and cook 5 minutes, stirring occasionally. After 5 minutes the sauce should be thick and bubbly, remove from heat and set aside to cool.
- Place chicken on grill rack coated with cooking spray; grill 15 minutes on each side or until done. Baste chicken generously with sauce; turn over, and grill 1 minute. Baste again; turn over, and grill 1 minute. Serve with remaining sauce.
GRILLED ONIONS - HEY GRILL, HEY
From heygrillhey.com
5/5 (1)Calories 76 per servingCategory Side Dish
- Prepare your onions. Slice the root end off of your onions and peel the skin off of the exterior. Slice the onions into 1/2 inch thick slices, keeping the rings together. Discard the end slices on each onion.
- Skewer the onions. Carefully slide a metal skewer through the center of the onion slices. This is easier when you press the onions down onto a board with the palm of your hand and sliding the skewers into the onions parallel to the board. Repeat until all of the onions are on the skewers.
- Season the onions. Set the onions flat on a rimmed baking sheet. In a medium bowl, combine the ingredients for the marinade. Pour the marinade over the sliced onion, turning the skewers to coat the onions on both sides.
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