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. Source: EatingWell Magazine, May 2019

Judith Fertig


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; 13 g total fat; 1.7 g saturated fat; 247 mg sodium. 159 mg potassium; 9.5 g carbohydrates; 1.7 g fiber; 5 g sugar; 1.9 g protein; 2177 IU vitamin a iu; 33 mg vitamin c; 40 mcg folate; 46 mg calcium; 1 mg iron; 20 mg magnesium; 2 g added sugar;