Grilled Pearl Onions
Rebecca Kolls Offers Harvest Recipes
Do you have great fruits and veggies left over from the garden or farmer's market? Try this recipe for Grilled Pearl Onions demonstrated by Rebecca Kolls on Good Morning America.
Leaving a brush at the top of each rosemary stem, remove remaining leaves. Bring an 4-quart pot, filled 3/4 with water, to a boil. Submerge onions for 2 minutes. Drain in a colander and rinse with cold water. Peel onions, using a paring knife to remove skins. Place onions on metal skewer to make a hole.
Place 4 to 6 onions (all the same size to cook at the same rate) on each rosemary stem, and brush with olive oil. Salt and pepper to taste.
Place on grill, over medium high heat, and cook for 6 to 8 minutes on each side, for a total of 12 to 16 minutes until tender. Be careful not to char onions. When finished grilling remove from heat. Brush with Cilantro butter if desired. Let cool slightly before serving.
All recipes courtesy of chef, Karen Pickus on Good Morning America © 2002