Grilled Spring Onions with Romesco Sauce

Grilled Spring Onions with Romesco Sauce

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From: EatingWell Magazine, May 2019

If you can find torpedo onions, try them in this healthy grilled recipe. These long, cylindrical purple onions, similar in flavor and texture to leeks, soften and caramelize to a sweet finish on the grill. You can find them at farmers' markets in spring or fall. Any spring onion or even 1-inch-thick slices of sweet onion make a good substitute.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ¼ cup toasted slivered almonds
  • 2 large jarred roasted red peppers, rinsed and chopped
  • 1 slice whole-grain country bread (1 inch thick), toasted
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley
  • ½ teaspoon crushed red pepper
  • ¼ cup red-wine vinegar
  • 1 tablespoon honey
  • ⅓ cup extra-virgin olive oil plus 1 tablespoon, divided
  • 16 torpedo or spring onions (about 1 pound)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper


  • Prep

  • Ready In

  1. Preheat grill to medium-high.
  2. Process almonds in a food processor until finely ground. Add peppers, bread, garlic, parsley and crushed red pepper; process until a paste forms. Add vinegar and honey and pulse to combine, scraping down the sides as needed. With the motor running, add ⅓ cup oil and process until well combined. Set aside.
  3. Trim root ends from onions, remove any papery skin and cut greens to 1 inch. Rinse and pat dry. Cut any large onions in half lengthwise. Brush the onions with the remaining 1 tablespoon oil and sprinkle with salt and pepper.
  4. Grill the onions, perpendicular to the grates so they don't fall through, until lightly charred on one side, about 5 minutes. Turn and grill until softened and blistered, 3 to 5 minutes more. Serve with the reserved romesco sauce.
  • To make ahead: Refrigerate sauce (Step 2) for up to 3 days.

Nutrition information

  • Serving size: 4 onion halves & 3½ tablespoons sauce
  • Per serving: 160 calories; 13 g fat(2 g sat); 2 g fiber; 10 g carbohydrates; 2 g protein; 40 mcg folate; 0 mg cholesterol; 5 g sugars; 2 g added sugars; 2,177 IU vitamin A; 33 mg vitamin C; 46 mg calcium; 1 mg iron; 247 mg sodium; 159 mg potassium
  • Nutrition Bonus: Vitamin C (55% daily value), Vitamin A (44% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2½ fat, 1 vegetable

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