Grilled Walla Wallas

[judyandjohn]

I've never grilled walla wallas before (whole, that is-I tried the slices on a skewer but that was kindof' a hassle)i.e. in foil w/butter or something similar (or better!)Any ideas would be appreciated!Thank you!

[Max_Xavier]

down here when doing something similar we peel them and use butter, course salt and a shake or two of Worchesire(sp) sauce. and of course in foil.

[drcorey]

If you grilled your walla wallas you are standing too close to the stove. lol

[cjs]

hassle with grilling slices??? why? We do them darn near every nite in the summer - not necessarily walla wallas, just any onions I have. Did you use skewers (one or two per slice)? Low and slow and let caramelize? Oh my, died and gone to heaven!!

[judyandjohn]

Well...when I tried to grill them as slices, they kept breaking as I was trying to skewer them. Maybe my (metal)skewers are too fat; I was hoping to just cut the onions in half or leave whole and doll them up in foil or something.Maybe I'll try bamboo skewers next...??

[lebelage]

Why foil? Kind of defeats the point of grilling, eh?

Try this... you know the stem end? Where all the onion layers attach? Peel your onion leaving that intact, cut in half lengthwise NOT across the equator. This will leave the layers all attached, no worries about falling apart on the grill. If you like you can even cut into wedges, just make sure that you cut in a manner that leaves that stem end holding it together.

Melt some butter. Add some salt, a pinch of pepper, a pinch of clove(really bring forward the sweetness of onion) and a bit of chopped fresh thyme. Brush the onion with it.

Grill low and slow with indirect heat if you want to cook until really soft. If you want to leave it more crispy/solid just watch carefully so the butter doesn't cause a flare up.

[Tajiri]

We cut them in half and put them on the low heat end of the grill and we have also sliced them thicker in to "steaks" and put them on the grill as is - no skewers and just use a thin metal spatula to turn. Rarely a problem....

[moselle]

Peel your onion leaving that intact

How does that work when you turn them? Or do you turn them. Do they cook all the way threw?
I just like saying Walla Walla

[judyandjohn]

Yay!!Those were the kind of grilling techniques I was looking for!Thank you both-I had the same question about the halved ones-do you turn them over or just grill the flat side?!Thanks again...

[lebelage]

I usually would cut into 1/8s (or 1/6 depending on size) leaves you two cut surfaces.

Or, like I said if you want to go low and slow on a covered grill you don't need to turn it... just let it go and go..

[Tajiri]

For the half onion: Since it's over indirect heat, it doesn't need to be turned for cooking purposes. As far peeling, if we want grill marks, we peel and put it over high heat at the end and then turn it. If we just want smokey goodness, we peel after - just kind of a when I feel like it.

For the steaks: thin metal spat. and we always end with high heat for grill marks; length of indirect just depends on the firmness we want from the onion. Walla Wallas are always sweet.

Wow, I'm not sure I just followed me, I hope you did

[Gourmet_Mom]

I've had the best results, with the least aggravation using Janis's method. Just be sure each wedge has some of that root attached...just my 2 cents.

[garball]

For a good burger topper, slice the onions thinly, toss in salt, pepper, Tabasco, and L&P. Wrap loosely in foil leaving an opening up top for a little smoke to get in there and let em cook down.

[cjs]

If you want to use skewers, I insert them into the onion - usually three or four per onion, then slice thru the onion between the skewers. This is a much easier method, for me anyway.