Griddled Onion Recipe

Griddled Onions

1. 1

   Prepare onions

   Peel the onions and trim root and stem ends just enough to stabilize them on the cutting board. Cut each onion into 1/2-inch to 3/4-inch thick rounds (rings). Try to keep rings intact; if they fall apart separate into large segments. Pat the cut onion pieces dry with paper towels to remove excess moisture—this improves browning.

2. 2

   Preheat griddle or skillet

   Heat a heavy skillet or griddle over medium-high heat until hot, about 3–5 minutes. If using a cast-iron pan, allow a bit longer so the surface is evenly hot.

3. 3

   Season and oil

   In a small bowl mix the oil, melted butter (or soft butter), kosher salt, black pepper, and smoked paprika (if using). Brush or toss the onion rounds with this mixture so they are lightly coated on both sides.

4. 4

   Griddle the onions

   Place the onion rounds in a single layer on the hot griddle or skillet. Do not overcrowd—work in batches if needed. Cook without moving for 3–4 minutes until a deep golden-brown crust forms on the bottom. Flip each piece and cook another 3–4 minutes until the second side is browned and the onion is softened but still holds shape. If pieces are thick and need more time, reduce heat to medium and cook an additional 2–4 minutes, covering briefly with a lid to help soften through.

5. 5

   Finish with herbs and acid

   In the last minute of cooking, scatter fresh thyme leaves over the onions so they warm and release aroma. Remove onions from the heat, transfer to a plate, and drizzle with lemon juice if using. Taste and adjust seasoning with additional salt or pepper as desired.

6. 6

   Serve

   Serve griddled onions hot as a side, burger topping, or as part of a composed plate. Leftover onions keep well refrigerated in an airtight container for up to 3 days and can be gently reheated in a skillet.