Blossom Onions Grilled and Planked with Red Pepper Aioli
- Large sweet onions, like Vadalia's
- 1 large grilling plank, cedar, hickory, maple, etc. soaked for over 2 hours ( I could fit 3 onions on mine but plank sizes vary).
- Italian seasoning blend, dry
- grated romano or parmesan cheese
- granulated garlic
- paprika
- olive oil
- salt and pepper to taste
- fresh herbs for garnish
- FOR THE RED PEPPER AIOLI
- 1 cup of roasted red peppers, either made yourself or a good jarred one that has been drained and patted dry well
- ¾ cup of good organic mayonnaise
- 1 crushed garlic clove
- salt and pepper to taste
- Prepare your onions by cutting ½ inch off the stem end, then peel all the skin off.
- Place onion cut side down, then ½ inch from the ROOT make a downward cut straight to your cutting board.
- Repeat to make four evenly spaced cuts around the onion.
- Continue slicing evenly between sections until you have 16 evenly spaced cuts.
- Turn the onion over and separate the petals.
- on foil ( for easy clean up) sprinkle your onions with the Italian seasoning mix, salt and pepper and grated cheese.
- Finish by generously drizzling olive oil all over.
- Place on plank, if using.
- Have grill heated on low and cook until petals pull off easily and our soft and tender. About 1 hour.
- Garnish with fresh basil and parsley.
- FOR THE AIOLI
- Place all the ingredients into a food processor until well blended.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2014/06/blossom-onions-grilled-planked-red-pepper-aioli.html
3.4.3177