Aug 02 2009
Bratwurst and Grilled Onions
You can’t beat a good bratwurst on the grill with a fresh baked French roll. Except maybe if you add grilled onions. We had these last night and my kids loved them. Couldn’t get them to try the onions, though.
The grilling tip here is for cooking the onions. Cut thick slabs of sweet onion, 1/2 to 3/4 inch. Then insert two thin bamboo skewers through the onion, crossed. The easy way to do this is to lay the onion flat on a cutting board, hold it in place with your palm, and push the skewer through.
Crossing the skewers keeps the onions from spinning around after they cook. A little salt, pepper, and a brush of canola oil is all you need. Grill the onions on both sides until they’re nicely charred and beginning to soften.
