Saturday, September 19, 2015

Rotisserie Onions

Rotisserie Onions
  • 1 or more medium (8 ounce) onions, about the size of your fist. Root and stem end trimmed but skin left on.
  • 1/2 teaspoon kosher salt
  • 1
    Skewer the onion through the root end; if you have an extra spit fork, use it to secure the onion to the spit. Then spit and secure the main course.
  • 2
    Be sure to test that your food freely fits and spins on the rotisserie. It is crucial to test this out before you preheat the grill.
  • 3
    Set the grill up for indirect high heat (450° to 550°F) with the drip pan in the middle of the grill.
  • 4
    Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the main course. Close the lid and cook until the onion is blackened on the outside and tender all the way through, about 1 hour.
  • 5
    Remove the onion from the rotisserie spit. Be careful - the spit and forks are blazing hot. Cut the blackened skin away from the onion and discard. Dice the cooked onion, sprinkle with salt, and serve.

1 comment:

Greg said...

Wow never knew we can prepare onion rotisserie:) Thanks much!