GRILLED RED ONION RINGS
These Grilled Red Onion Rings transform simple onions into a smoky, tangy side or appetiser that complements any meal. The thick rounds of sweet red onion are lightly brushed with olive oil and balsamic vinegar, then sprinkled with aromatic oregano before meeting a hot grill or griddle. The high heat caramelises the edges, adding depth and complexity, while the slight acidity from the vinegar balances the onion’s natural sweetness. These grilled onion rings are ready in under fifteen minutes, which makes them ideal for summer barbecues, casual dinners or as a base for loaded burgers and sandwiches. These grilled red onions are naturally vegan, gluten-free and low in calories. These rings showcase how minimal ingredients and straightforward techniques can yield a restaurant-quality result with vibrant flavour and texture.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Barbecue / Grill
OCCASION/HOLIDAY
Backyard BBQ, Picnic, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Low / No Sugar, Low Fat, Quick & Easy, Kid Friendly
DISH TYPE
Fritter
INGREDIENTS
- ½ medium red onion,
- 1 teaspoon olive oil
- ¼ teaspoon balsamic vinegar
- Pinch of dried oregano
- Pinch of sea salt (optional)
FULL NUTRITIONAL INFORMATION
- Calories: 63.1 kilocalories
- Fat: 4.6 grams
- Carbohydrates: 5.4 grams
- Sugar: 2.5 grams
- Sodium: 120.3 milligrams
- Saturated Fat: 0.6 grams
- Fibre: 1.0 gram
- Protein: 0.6 grams
- Calcium: 14.1 milligrams
- Iron: 0.2 milligrams
- Potassium: 82.6 milligrams
PREPARATION
- Preheat Grill: Heat a barbecue or grill pan to medium flame (about 200 °C). Ensure grates are clean and lightly oiled to prevent sticking and encourage even charring.
- Slice The Onion: Cut ½ medium red onion into four 1 cm-thick rings, keeping each ring intact. Pat dry with kitchen paper to remove excess moisture.
- Dress The Rings: In a small bowl, combine 1 teaspoon olive oil and ¼ teaspoon balsamic vinegar. Brush both sides of each ring generously, ensuring an even coating.
- Season: Sprinkle a pinch of dried oregano over both sides of the rings. Add sea salt if desired and do so sparingly to avoid drawing out excess moisture.
- Grill: Place the onion rings on the hot grill. Cook undisturbed for 2 minutes, allowing the edges to char lightly. Flip and grill for a further 1½–2 minutes until tender and marked with grill lines.
- Rest: Transfer to a plate and let rest for one minute. This brief pause lets juices redistribute and the flavours intensify.
- Serve: Arrange on a serving dish and garnish with a final pinch of oregano or fresh basil leaves if desired. Serve hot alongside burgers, salads or as a snack.
PREP TIME
5 minutes
COOKING TIME
4 minutes
TIPS
- Uniform Thickness: Slice rings evenly (1 cm) so they cook at the same rate and avoid overcooking thinner parts.
- Dry Before Seasoning: Pat rings dry to help oil and vinegar cling and to reduce steaming on the grill.
- Oil Sparingly: A light coat prevents flare-ups and ensures smoky char without sogginess.
- High Heat: Proper grill temperature (200 °C) caramelises quickly without making the onions mushy.
- Turn Once: Flip rings only once to develop deep char marks and preserve structure.
- Serve Immediately: Grilled onions taste best fresh off the heat, when they’re still tender and aromatic.
- Use Fresh Herbs: If substituting oregano, fresh thyme or rosemary complement the balsamic nicely.
VARIATIONS
- Herb Mix: Combine oregano with thyme and parsley for a more complex herb profile.
- Spicy Kick: Add ⅛ teaspoon chilli flakes or smoked paprika to the oil mixture for gentle heat.
- Sweet Glaze: Drizzle a little honey or maple syrup over rings before grilling for a glazed finish.
- Citrus Zest: Sprinkle lemon or orange zest on the finished rings for bright and fresh notes.
- Cheesy Top: For vegetarians, add grated Parmesan or crumbled feta over hot rings to melt slightly.
PREPPING AND STORAGE
- Fridge: Store cooled onion rings in an airtight container for up to one day. Reheat briefly on the grill or under a broiler for 1 minute to revive char and warmth.
- Freezer: Freezing is not recommended because grilled onions lose texture and moisture when frozen. Best served fresh.