Grilled Onions

Onions aren’t right for everyone. As an example, people with heartburn, or reflux sometimes experience problems when eating onions. But if you can tolerate them, they are one of the most nutritive vegetables you can ever eat! Grilling them is something I just discovered I like! Onions contain a wide variety of antioxidants which reduce inflammation in the body, therefore helping to balance cytokines. These same sulfur (not sulfa) compounds are strong medicine for cholesterol – research shows that these extracts from onions help to reduce triglycerides and reduce cholesterol which in turn can lower your risk for heart disease.

Yellow onions seem to contain almost 11 times more antioxidants than white onions according to some research, and that’s why yellow onions are useful for this recipe, plus they are ‘sweeter’ on your taste buds. As for red onions, those contain more colorful anthocyanidins which make them red, and this helps with heart disease. Approximately 25 different anthocyanins have been isolated from red onions and the more rich your diet is in anthocyanidins, the more heart healthy the food. Blueberries, black berries and black currants have a lot of these same compounds.

Onions are as healthy as garlic in terms of their potent anti-inflammatory actions. Research shows that onions of any color support healthy high blood pressure numbers, (ie help with hypertension) and this protects against the formation of blood clots. Here’s how to grill them.

Ingredients
2 large onions (Yellow, Vidalia or Red onions work well)
Butter to baste – 4 tablespoons (if dairy free, use 1/4 cup grape seed oil)
1 TEA onion/garlic powder
Salt and pepper to taste
8 Skewers
Optional: Smoked paprika or cayenne pepper

Directions

Cut the ends of the onion off and cut the onions lengthwise. Keep them kind of thick, so one onion can be cut into 3 or perhaps 4 sections. Wet the skewers under water. Stick a skewer direction through each section of onion so it will stay put together during grilling. Melt the butter and cover the onions entirely (top and bottom), then sprinkle with onion/garlic powder, and salt and pepper. Sprinkle a dash of paprika (or cayenne pepper) on top if desired.
Grill on medium-high heat about 3 minutes on each side, turning over periodically. Onions are done when they have a little char on them, and are tender to touch.

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