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.

Judith Fertig
Source: EatingWell Magazine, May 2019


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • 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 1/3 cup oil and process until well combined. Set aside.

  • 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.

  • 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 Facts

160 calories; protein 1.9g 4% DV; carbohydrates 9.5g 3% DV; exchange other carbs 0.5; dietary fiber 1.7g 7% DV; sugars 4.8g; fat 13g 20% DV; saturated fat 1.7g 9% DV; cholesterolmg; vitamin a iu 2177.5IU 44% DV; vitamin c 33mg 55% DV; folate 40.4mcg 10% DV; calcium 45.6mg 5% DV; iron 1mg 5% DV; magnesium 19.6mg 7% DV; potassium 159.1mg 5% DV; sodium 246.8mg 10% DV; added sugar 2.2g.