The flavors of the onion family are by no means tame, and leaving them out of a grilled vegetable platter can leave the selection pretty boring.

The Onion Family

The onion family is large and flavorful. It is considered a culinary basic and just about any recipe calls for one or more of the members doing its duty flavoring it. During the summer months, it is a great time to experiment on the grill and enjoy them alone rather than them being used as background flavoring vegetables in dishes.

Red, Sweet, and Spanish Onions

All these onions are the same in shape, while being very different in color and flavor. The Spanish onions are similar to the yellow and white onions, where the skins are papery and can be found in most markets. Red onions are milder and can be eaten raw. While red onions are often found in salads and sandwiches, they can also be grilled and served warm. Sweet onions are a favorite for many, and depending on where you live, certain varieties are geographical hits (think ‘Walla Walla’ from the Northwest, ‘Vidalia’ from the South, and ‘Maui’ from the Hawaiian Islands).

• These onions can be sliced into rings about 1/2 inch thick or cut into wedges.
• Onions will grill for about 7 to 10 minutes depending on thickness and desired doneness. Turn over      several times during cooking to ensure even cooking.
• Round onions do well in a vinaigrette marinade, or can be grilled plain with a little oil and salt and pepper.

Leeks and Scallions

While these two onion varieties may look similar they are very different and handled much differently. Green onions or scallions have long green tops that can grow quite soft and limp after grilling. Leeks are sturdy and sometimes woody. They can be filled with dirt and grit and therefore need to be cut in half and cleaned thoroughly before cooking. Both green onions and leeks do well with a coating of flavored oil before grilling.

• For scallions, spring onions or green onions, trim the bottom and the green tops leaving about 3 to 4      inches of green top. These are very quick cooking onions and giving them a good marking on the grill is all they really need, about 3 to 5 minutes total cooking time.
• Leeks need to be cleaned well. Trim the bottoms and the tops leaving about 4 inches or so of the green part intact. The very top part of the green is fibrous and needs to be trimmed off. Halve lengthwise if very large or slit the green top in quarters up to the white part if small. Rinse in several changes of cold water until no grit remains and water is clear. These can be grilled directly on the grill for about 10 to 15 minutes, until browned on the outside and tender on the inside.

Garlic is Easy Grilled Whole

Garlic is a simple addition to the grilling menu. When finished cooking, garlic loses much of its pungency and becomes smoother and sweeter. Great squeezed and spread on grilled bread, garlic is one of those ‘must-haves’ for the grill platter.

• Garlic can be left whole. Prep is just trimming off the tops of the whole head and tossing or
  brushing well with oil. Season with salt and pepper and begin to grill cut side down. Continue to cook for about 20 to 30 minutes until the cloves are tender, turning occasionally. The whole head can then be served on a platter. The head can be broken apart or left whole and be squeezed onto grilled bread or broiled toast and spread.