My good friend, Rose Levy Beranbaum is most known for her baking expertise including her most recent tome, The Pie and Pastry Bible.
But, in her free time, Rose really loves to grill and she discovered this technique for cooking onions by forgetting it one night and waking up in the middle of the night to discover that instead of being ruined, it was the most savory caramelized onion she had ever eaten. For that reason, it is the “Forgotten Onion.” I’ve taken her idea and changed it a bit to make the world’s best grilled onion roasted onion.
Grilled Blackened Onion Flowers or Forgotten Onion
Serving Size – 4 people
4 whole medium onions, preferably Vidalia
Grilling Method: Indirect/Medium Heat
Coat onion with Olive oil and salt. Place in the center of the cooking grate over indirect heat.
Grill, covered for 60 minutes or until skins are blackened and onion is deep by caramelized. Remove from grill, remove skins and serve whole with a sprinkle of Olive oil and Kosher salt or Fluer de Sel (sea salt from Brittany).
Serve as an accompaniment to grilled meat or fish. Onion layers also can be separated and then served as little vegetable cups to hold steamed peas, mashed potatoes or other vegetables.