The General has a way with barbecued onion rings. They are crisp and crunchy, and, being spiked on toothpicks, they are brilliantly easy to eat. They are so good, in fact, that I don’t know why he prepares only the one onion be shared between the two of us. They turn out like chips, or crisps (depending on which country you come from), and you know what chips-or-crisps are like: Never Too Many.
He says it’s not actually his way – he’s seen it before. I’ve seen a lot of things, but I’d never seen this. Can’t believe I’d never seen this. It’s probably as common as anything around the world, but somehow I’ve missed it.
Dead simple. Light the barbie. Peel an onion, and slice it thickly with a sharp knife. Stick a couple of toothpicks into the rounds at, say, twelve o’clock and three o’clock.
Cook them over super slow coals, turning regularly, until they are browned in parts and crispy.
Keep them warm on the side until ready to be served!
Enjoy… and wonder why on earth you didn’t make more!
- 4 onions ( or one for each person)
- Light the barbecue.
- Peel the onion.
- Slice it thickly, leaving the slices intact.
- Pierce the onion slices with toothpicks at 12 o'clock and 3 o'clock.
- Grill slowly over gently coals for about 45 minutes until they are browned on the edges and crispy.