Ingredients
The following ingredients have 6 Servings
- Chilli Compound Butter (full batch) (Fats of Life recipe)
- 3 large onions (peeled)
- 1 TB olive oil
- smoked sea salt flakes
- 1 tsp snipped chives
Instruction
- Assuming your Chilli Butter is prepared and in the fridge, proceed with the recipe:
- I used three large onions to yield 6 thick slices (from the middle part of the onions) - and they were approx 45g (1.6oz) each.Remember to slice the onion on its side, as pictured below. Do not discard all the ends - simply keep them aside for when other recipes call for chopped onions. I am not a fan of food waste, so wrap them well and use the trimmings in other ways. I love my onion pod saver (visible in the pic) which I found at Lakeland here in the UK.
- Use 2 metal BBQ skewers to carefully thread through the centre of the onion pieces. I do not recommend using wooden skewers for this: they break easily with the tough onion and its very dangerous if you slip.
- Brush with olive oil while you prepare your BBQ. At the same time, preheat the oven to 100°C (fan oven). This is 120°C for conventional ovens (or 210°F / gas mark 1).
- Once the coals are ready, place the onions onto the grill and get some great char-marks on one side, before gently flipping over (I recommend doing this with your hands using BBQ gloves) and get some char-marks on the underside. Touch the onions, they should start to feel really tender after about 10-12 minutes.
- Remove them from the BBQ and place onto a tray. Pop them in the warm oven for 15 minutes to gently finish cooking through.
- In the meantime, remove the Chilli Compound Butter from the fridge. Unwrap and slice into 6 thick slices.
- Just before serving, slide the onions gently off the skewers and place a disc of butter on top to melt. Season with smoked sea salt flakes and scatter over the snipped chives.
