Vidalia onions are very sweet and caramelize well in grilling. Topped with toasted pignoli, bleu cheese and thyme, they make a great side or accompaniment for steaks.  With a great mustard barbecue sauce, the sweetness is balanced beautifully to create an absolutely fantastic recipe you’re going to enjoy.  Remember, Vidalia’s have a short season, ending in September.

Grilled Vidalias
Prep time
Cook time
Total time
An outstanding original creation of ours that makes a great side or topping for your favorite burger.
Recipe type: Side Dishes, Vegetables, Barbecue Sauce
Serves: 6
Mustard Barbecue Sauce
  • 1/4 teaspoon powdered oregano
  • 1/4 teaspoon powdered thyme
  • 1/4 teaspoon ground black pepper
  • 1/4 Cup balsamic vinegar
  • 1/2 Cup molasses
  • 1 Cup Dijon mustard
  • 1 Tablespoon vegetable oil
Grilled Onions
  • soaked wood skewers
  • 2 large Vidalia onions, peeled and sliced to 1/2-inch thick rounds
  • 1/2 Cup crumbled bleu cheese
  • 3 Tablespoons pignoli (pine nuts), toasted
  • 1 Tablespoon fresh thyme, chopped fine
Mustard Barbecue Sauce
  1. In a stainless steel saucepan, mix the dry ingredients. Add some of the vinegar and stir. Add the rest of the vinegar and the remaining ingredients. Stir.
  2. Bring to a boil, reduce to simmer, and stir continuously for 10 minutes.
Grilled Onions
  1. Use two skewers per onion round, making sure one goes through the center, horizontally.
  2. Marinate the onions in half the barbecue sauce, turning once, for at least one hour.
  3. Grill the onions, brushing lightly with the sauce, turning at least once. On medium heat, cook for at least 10 minutes total.
  4. Remove from the heat and plate.
  5. Remove skewers. Allow to cool about 5 minutes.
  1. Sprinkle the center area of each onion round with some chopped thyme, then spoon some pignoli into the center.
  2. Spread some crumbled blue cheese over the onion slices.
  3. Serve as a side dish with grilled meats or as a burger topping.
Mustard Barbecue Sauce makes about 2 cups.



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