Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 207 :: ON THE VINE
Source: How to Grill, pg. 382
Method: Direct Grilling
Category: Vegetarian
2 to 3 pounds mixed onions, such as large sweet onions (Vidalias,
Mauis, Walla Wallas, or Texas Sweets), red onions, cipollini,
pearl onions, shallots, green onions, scallions, and/or garlic

About 1/4 cup extra virgin olive oil
Coarse salt and black pepper
MERLOT- Honey Glaze (recipe follows)
2 tablespoons minced fresh parsley
3 tablespoons toasted pine nuts

Other Items Needed:
12 slender bamboo skewers or wooden toothpicks, or more as needed; grill wok or vegetable grate (optional)

If using large onions, peel and cut each one lengthwise in quarters or crosswise into 1/2-inch slices. Skewer on bamboo skewers.
If using smaller onions or garlic, peel and thread on toothpicks or bamboo skewers. (Leave scallions whole.) Brush the vegetables with oil. Season with salt and pepper. (Alternatively, you can grill the alliums in a grill wok or on a vegetable grate, in which case, there is no need to skewer them.)

Set up the grill for direct grilling and preheat to high. (If using a grill wok or vegetable grate, preheat that as well.)

When ready to cook, spray or brush the wok or grate with oil or brush and oil the grill grate. Arrange all the onions and garlic skewers on the hot grate, or toss the vegetables in the wok or on the vegetable grate. Grill until nicely brownedeven a little
charredon all sides, 4 to 8 minutes per side, or as needed. If any of the skewered vegetables start to burn, move them to a cooler part of the grill. (You may need to wrap the garlic cloves in aluminum foil to keep them from burning.)

Transfer the onions to a platter and unskewer. Drizzle the Merlot-Honey Glaze over them and sprinkle with the parsley and the pine nuts, if using. Serve hot or at room temperature. You can grill the onions and garlic several hours ahead of serving.
Serves: 1/2 cup
Category: Sauces
1/4 cup Merlot wine
3/4 cup balsamic vinegar
3 tablespoons honey
2 tablespoons sugar
2 tablespoons soy sauce

Place the vinegar, honey, sugar, and soy sauce in a heavy nonreactive saucepan and bring to a boil over medium heat. Simmer the mixture until thick, syrupy, and reduced to about 1/2 cup, 6 to 8 minutes. The glaze will thicken as it cools.
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