Originally Posted by
bensyd
This summer I set myself the goal of really perfecting my grilled onion game. After many failures, I think I have got it. Turmeric, garlic powder, dark soy sauce and white pepper. The sweetness of the onion is balanced out by the soy. Turmeric is just lovely anytime and white pepper adds a bit more punch than black.
Served my new found onions with scotch fillet and a green salad. The punters were very happy.
are you grilling these onions on a pan or grill? I’m curious since my grilled onions only have EVOO, salt, and cooking wine on pan although I did recently do it on the grill (on foil) when I recently grilled a steak.
I like that idea of turmeric and dark soy sauce since I’ve never considered tumeric for more than recipe-cooperation and my perception that it’s there for color in a curry. I’ll try yours although I only have the tumeric, black pepper, and low-sodium soy sauce (amusing since I used to enjoy having dark soy sauce and oyster sauce - Lee kum kee ftw!)