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.
Ingredients
- 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
Instructions
- Heat the grill to medium-high.
- Whisk all the seasonings together in a small bowl.
- 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.)
- 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 .
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%
