Grilled Spice-Rubbed Vidalia Onions

  • Yield: 6 servings
  • Prep: 2 mins
  • Cook: 5 mins

"These tasty onion rings never hit the deep fryer—they get their flavor and crust from the spice mix and a turn on the grill," notes Chef Bobby Flay.


2tablespoons paprika
1tablespoon ancho chili powder
2teaspoons ground cumin
2teaspoons ground coriander
1teaspoon kosher salt
1teaspoon coarsely ground black pepper
1/2 to 1teaspoons cayenne pepper
1teaspoon dry mustard
1teaspoon dried oregano
4-- Vidalia onions, cut into 1/4-inch thick slice
1/4cup canola oil


  1. Heat the grill to medium-high.
  2. Whisk all the seasonings together in a small bowl.
  3. Brush onion slices on both sides with oil. Rub one side of each slice with seasoning mixture and place rub side down on grill. (You'll have some spice rub leftover.)
  4. Grill until golden brown and a crust has formed, 2 to 3 minutes. Flip and continue grilling until just thoroughly cooked, 2 to 3 minutes longer. Serve hot or at room temperature.

Recipe by Bobby Flay.


Want to know more about cooking with Vidalia onions? Relish Cooking Show Chef Chris Koetke has answers .

Watch the video

Nutritional Info *per serving

  • Calories 130
  • Glycemic Load 0
  • Fat 10g
  • Saturated Fat 1g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 6g
  • Cholesterol 0mg
  • Sodium 330mg
  • Potassium 210mg
  • Carbohydrate 10g
  • Fiber 3g
  • Sugars 4g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 10%
  • Calcium 4%
  • Iron 8%