Caramelized Onion on Your Indoor Grill
October 14, 2011
"I discovered this technique by mistake when I was grilling chicken and some vegetables one day on my counter top George Foreman. I realized the onions started to look and smell just like caramelized onions made on the stove top. I have started making my onions this way since then. I love to use it in sandwiches. I usually make one serving for myself, which is how I wrote the recipe. Just up the amount of servings if you wish. "
- Serving Size: 1 (123.9 g)
- Calories 163.3
- Total Fat - 13.6 g
- Saturated Fat - 1.9 g
- Cholesterol - 0 mg
- Sodium - 159.7 mg
- Total Carbohydrate - 10.3 g
- Dietary Fiber - 1.9 g
- Sugars - 4.7 g
- Protein - 1.2 g
- Calcium - 25.5 mg
- Iron - 0.3 mg
- Vitamin C - 8.1 mg
- Thiamin - 0.1 mg
Plug in your George Foreman and let it heat up.
In the meantime prep your onions - slice them thinly in rings and separate.
Toss onions in a bowl with the oil, salt to your taste and brown sugar if using - again, to your taste.
Note: I find the sugar makes them brown faster.
When the grill is hot enough, use a pair of tongs and place all the onion rings on the grill.
Let it grill on one side for about a minute and then start "stirring it" with the pair of tongs.
You don't need to constantly "stir them" at the beginning, you can leave it to sit for 30 second intervals. After about 5 minutes you want to pay full attention to it.
After 10 minutes on the grill it should be soft and caramelized. But if you want it even more so, grill for 5 more minutes, stirring all the time with the tongs.
Take off grill and serve as desired.
Tips & Variations
No special items needed.