I’m not sure there’s a vegetable that changes as much in texture and flavor when you apply heat as an onion. Caramelized onions taste completely different from raw ones, whether you cook them low and slow on the stovetop or let them pick up char and a slightly smoky flavor on the grill.
As with the three forms of ginger I use in Triple Gingersnaps, combining caramelized onions with other fresh and cooked alliums builds layers of flavor. I share one of my favorite combinations—grilled onions and garlic with fresh onion greens, whether the tops of bulb onions, chives, scallions, or walking onions—this week in my Twice as Tasty column for the Flathead Beacon. While you can oven-roast or sauté the onions and garlic for a similar effect, I fire up the grill while it’s still so hot into the evening. The recipe in my column outlines my grilling process, making this dip a great primer for grilling vegetables.
Learn to grill onions and make Onion Lover’s Dip