Prelude : I recommend reading the whole of this article if actually interested in attempting for the first time to make grilled onions at home. Something I’ve noticed with cooking directions if I read it all I run through the actual process but if I’m going back and forth cookbook to stovetop I might be toast. Que sera sera.
Butter or olive oil is fine also butter and olive oil is a good look. Essentially it’s medium low heat you want a wide pan cause you want surface contact for all the onions chucks. Oh yes, cutting onions. Here’s what works for me. Cut off just the bushy parts on each side. Cut just the top two layers of the onion going from one ex-bushy side to the other. Then remove anything that isn’t pure good good inner onion and feel free to just throw that out into the woods all good but you do you. Place the onion flat; so that when you release it the onion won’t roll around and off the counter. Then cut right down the middle. Then drop the halves so that again they don’t roll. Then, place the onion so that the curved exterior is facing towards/away from you. For your everyday onion here I’d say do three equadistant slices across the onion 123 and then turn the whole bit 90 degrees 3 more slices towards the center equidistant and bang you’re set. If you want strips just do the first 3 cuts. This next part is about what this whole thing is about. On the grill, what you’re looking for is browning but slow browning. If your chopped onions have been on the stove for 15 minutes and they’re still basically white, forget about it. If your chopped onions are on one side black in 5 minutes, you’re extra screwed cause at least Mr. Slow-and-Steady can just turn the heat up and still end up with perfect grilled onions, you, on the other hand are out of luck this time around. You’ll know your onions are grilled when they adopt a sort of mystical opaque sort of light brown with darker hues at the edges… ah grilled onions. Oh, and salt and pepper encouraged other stuff to try (try anything) would be garlic powder, Italian seasoning, I dunno whatever’s around. Last thing, don’t overdo it with olive oil / butter it shouldn’t be swimming around ya dig. It should a very thin layer, though as the onions cook, with discretion, more can and should usually be added. Notes on butter: Terrygold. Notes on onions: yellow. Notes on Bitchin’ sauce: chipotle style. Yup so after the onions are cooked up you just toss em in a bowl with your 80% lean 20% fat grass fed patty and you’re good to go. Cheers! Ah and here’s something that just hit me, to keep the onions relatively warm after they’re cooked just leave more of them on the stovetop. Take a bit at a time and come back. Onions, like potatoes it seems are very very quick to lose their heat. Try ordering well done fries for extra security at in n out and still not having them turn into bricks by the time you get home from skrrting out the drive thru line. That’s life I guess. and that’s why we home cook.
J.W. 