Vidalia Onions, Vidalia Onion Farms, Vidalia Onion Recipes

BBQ Slow-Roasted Vidalia® Onion

Ingredients

  • 7 Vidalia® Onions, peeled, but left whole
  • 3 cups tomato puree
  • 1/2 cup pineapple Juice
  • 1/2 cup orange juice
  • Juice of 1 lemon, rind reserved
  • Juice of 1 lime, rind reserved
  • 1/4 cup whole cloves
  • 1/2 cup cumin seed
  • 6 dried chipotle chiles
  • 2 dried guajillo chiles
  • 2 dried ancho chiles
  • 2 cups cider vinegar

Instructions

Preheat grill to HIGH.

Wrap each onion in foil and place onto slow part of grill. Cook for at least one hour or until tender when pierced with a knife or skewer. Set aside.

To make BBQ sauce, combine tomato puree, pineapple juice, orange juice, lemon juice and rind, lime juice and rind, whole cloves, whole cumin seed, dried chilies and vinegar in a medium saucepan. Simmer over low heat for 1 or 2 hours. Press through a food mill or wire mesh strainer. Salt to taste.

Carefully remove foil from onions and slather the BBQ over the onions. Grill until the sauce begins to caramelize, 1 to 2 minutes.

Makes approximately 1 quart of sauce. Left over sauce can be stored one month in refrigerator.

Note: At the restaurant, Chef Tuohy serves these over good quality, stone-ground grits such as Anson Mills.

Contributed by Chef/Owner Michael Tuohy, Woodfire Grill, Atlanta, GA

Michael Tuohy

Michael Tuohy
Chef/Owner
Woodfire Grill
Atlanta, GA

Since his arrival in 1986, Chef Tuohy has been a star of Atlanta's exciting dining scene. His ingredient - focused cuisine and simply-prepared dishes feature local, organic and seasonal produce, artisan meats from around the country, and impeccably fresh seafood - all prepared in a simplistic fashion on the wood grill, rotisserie or in the wood burning oven. The restaurant has been featured in national publications such as Food & Wine, Wine Spectator, Gourmet and Bon Appétit.