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
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
