Blossom Onions Grilled and Planked with Red Pepper Aioli
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- salt and pepper to taste
- olive oil
- paprika
- granulated garlic
- 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
- 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
- 3/4 cup of good organic mayonnaise
- 1 crushed garlic clove
- Carbohydrate 1.4081199983713 g
- Cholesterol 0 mg
- Fat 0.382539999532976 g
- Fiber 0.400400005118816 g
- Protein 0.33851999962368 g
- Saturated Fat 0.05542499993484 g
- Serving Size 1 1 recipe (3g)
- Sodium 147.968770832742 mg
- Sugar 1.00771999325248 g
- Trans Fat 0.019936249982662 g
- Calories 9 calories
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 AIOLIPlace all the ingredients into a food processor until well blended.
