My daughter suggested this tip because she loves these grilled onions so much!
It is a great technique if you have, for some reason, purchased a large quantity of onions...maybe when the Shriners were selling Vidalias in the 50 lb bag? These can be grilled inside on a stovetop grill (with ridges preferably) or on an outdoor grill.
Grilled onions are a tasty addition to many different foods and can really liven up your daily meals...add them to sandwiches, salads, pizza, pasta...almost anything! They are also wonderful as a side dish to beef, chicken, pork or seafood. They will keep for a week or more refrigerated...just warm them in foil or allow them to come to room temperature before serving. Whether you grill them inside or out, the grilling brings out the richness and sweetness without the biting characteristic of a raw onion. Any variety works well from red to the huge Maui or Texas 1010s.
So, on to the method:
Peel onions and slice crosswise into thick slices so that you have many concentric rings. Lightly coat your stovetop or outdoor grill with high heat cooking spray and heat over medium high to high heat depending on your equipment (You just don't want them to burn, of course.). Drizzle each onion slice (one side only) with good quality extra virgin olive oil and kosher salt. Place each slice oil-side down on the grill. Then drizzle the top with more olive oil and salt. Allow onions to cook until they have nice grill marks and the edges look ruffled because they have conformed to the ridges on the grill. Turn the onions being careful that they do not fall apart and continue to grill on the other side until they are tender. Also, remember that if you're doing this outdoors, you will have a flare up when the oil hits the fire so don't go crazy with it.
Serve hot or at room temperature.