BBQ onion steaks recipe
Try a new veggie main on your summer BBQ. These thick onion steaks are skewered and coated in a honey mustard glaze that turns wonderfully sticky and sweet when grilled. Enjoy with coleslaw and potato salad, or serve up alongside burgers and hot dogs.
See method- Serves 4
- 10 mins to prepare and 25 mins to cook
- 81 calories / serving
- Dairy-free
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 2 tbsp ketchup
- ½ tbsp balsamic vinegar
- 1½ tbsp clear honey
- 1 tbsp American or Dijon mustard
- 1 tsp roughly chopped fresh rosemary leaves, plus sprigs to garnish
- oil, for brushing
- 4 onions
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Shop ingredientsEach serving contains
- Energy
- 340kJ 81.0kcal
- Fat
- 1g
- Saturates
- 0g
- Salt
- 0.2g
- Sugars
- 15g
of the Reference intake
Carbohydrate 18.2gProtein 2.1gFibre 3.0g
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Method
- Soak 4 wooden skewers in cold water for 30 mins. Meanwhile, make the glaze by mixing together the ketchup, vinegar, honey and mustard in a bowl. Stir through the chopped rosemary and set aside.
- Peel the onions, but keep them whole. Top and tail, then cut each onion into 1.5cm thick slices. Line up 3-4 of the slices flat on your chopping board then carefully insert a skewer through the centre of the slices (as you would a lollipop or kebab). Repeat with the remaining skewers and onion slices.
- Brush the bars of a preheated barbecue or griddle pan with oil. Coat the onion slices with a little of the glaze and place on the grill. Cook for 20-25 mins until charred and tender, turning the skewers and brushing with more glaze regularly. Garnish with the fresh rosemary sprigs and drizzle over any remaining glaze to serve.
- Tip: Look out for medium-sized, sweet white onions for this recipe if you can, or try with brown or even red onions.
- See more Vegetarian barbecue recipes
