Nothing says “Spring has Sprung” better than spring onions. Seems, at least in my neck o’ the woods, this is the only time of year you can get those perfectly beautiful large Spring Green Onion a.k.a. humongo scallions. Usually see them in bunches of three around here.
My mom introduced me to these only last year, except she wasn’t big on grilled food so we fixed them in the microwave with a little butter, salt and pepper. And while good, I really love them grilled. I can’t get enough of these. I have to take advantage now, because these sweet things don’t last long.
And it is the dawn of grilling season!
However, My Mountain Man was busy doing something, maybe working to support all my bad habits, and I didn’t actually fire up the grill today. Pollen (read “green stuff covering the grill cover”) is thick as flour on a bakery floor after a food fight, so we are doing it on the indoor grill.
First, rinse each of your onions well and remove the root end. Slice each onion down the middle.
Next, drizzle on some extra virgin olive oil and salt and pepper to taste. I like kosher salt and fresh ground pepper myself.
Spray a little olive oil directly onto the grill. Makes clean up a breeze. Heat pan to medium-high high and place onions, flat side down first. Make sure your grill is hot before adding the onions.
Grill for about 10 minutes on the first side, then turn using a spatula underneath and tongs on the sides to help turn. Don’t be picking them up to look. Just chill and grill. Grill for another 5 minutes.
These tasty, sweet gorgeously grilled onions will make a great addition to just about any meal from baked chicken to BBQ ribs!
Oh, and if you hear an onion ring, answer it.