The Brookshire’s headquarters has the distinction of being very near the (very) small city where the world’s best onions are grown.
Noonday, Texas, population 798, must have magic soil or something because these are the only onions in the universe that I actually seek out.
I’m a bit ambivalent about onions, if I’m honest. I like them as a flavor base to some things, mostly soups and stews, but I don’t want them as a garnish, on my burger or in my salad.
However, Noonday onions are the exception to all of this. They are sweet and mild, and they give dishes a complementary flavor without being overpowering. I love them.
Last night, we decided to do something different with onions. You know how it’s popular to make cauliflower “steaks,” thick slices of grilled cauliflower? Well, we decided to do the same with Noonday onions.
I bought four large onions and two of us almost ate them all.
Grilled Noonday Onion “Steaks”
4 Noonday onions, cut into 3/4-inch slices (so the onion holds together)
2 Tbs extra virgin olive oil
2 Tbs Lawry’s Seasoned Salt
Cut onions into thick slices with all rings together. Drizzle with olive oil on both sides; sprinkle with seasoned salt or seasonings of your choice (fresh rosemary is also delicious).
Preheat grill to medium-low. Oil grill grates well so the onions won’t stick. Place onions on grill and cook for about 7 minutes on the first side. Flip only once; continue cooking until onions are caramelized and browned.
It’s helpful to have a wide spatula or wide tongs to flip the onions, as they tend to shrink a tiny bit and come apart during the grilling process.
Nutritional Information: Calories Per Serving: 106, Calories from Fat: 64, Fat: 7 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 5 mg, Potassium: 168 mg, Carbohydrates: 11 g, Fiber: 3 g, Sugar: 5 g, Protein: 1 g
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