Balsamic rosemary onions

Balsamic rosemary onions

Ben's BBQ Bible
Billy Law

A barbecue just doesn’t feel like a barbecue unless there are onions. This recipe is a great way to serve them as an accompaniment to whole joints of beef or lamb cooked on the barbecue. I like to use a charcoal fire for this one — which isn’t to say that cooking the onions over gas won’t be as awesome! Make sure the onions you choose have firm, intact and clean skins.

The flavours in this recipe are akin to sweet and sour: you have the wonderful sweetness of the slow-cooked onion, and the woody, sweet and sharp flavour of the balsamic. Try cooking them in a conventional oven as well, I would recommend cooking them for 45 minutes at about 160ºC.


Quantity Ingredient
6 onions
120ml balsamic vinegar
freshly ground black pepper
300g butter, cut into 12 cubes
6 rosemary sprigs


  1. Prepare your barbecue for cooking over a medium heat.
  2. Cut a deep cross into the top of each onion, cutting one-third of the way into each one.
  3. Force your thumb into the incision and prise it open a little. Place 1–2 teaspoons of the vinegar inside, then season with salt and pepper. Press a cube of butter into each onion, followed by a sprig of rosemary.
  4. Arrange three squares of foil per onion. Place the onion in the centre of the layers of foil, bring the edges up and together over the top of the onion and twist lightly together.
  5. Place around the edges of your charcoal re or over the direct heat of a gas grill. Cook for 30–40 minutes, until the onions are tender to the prick of a small sharp knife.
  6. Remove from the re and carefully untwist the foil. Gently prise open the onions and divide the remaining butter and vinegar among them. Taste with your fingers and correct the seasoning
  7. Rewrap the onions and allow them to cook for a further 10 minutes.
  8. Once cooked, remove the onions from the heat and allow them to stand for a few minutes. Remove from the foil and transfer to a serving plate.
  9. To serve, gently squeeze the bottom of the onions as you would a baked potato, so they open a little.
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