Rotisserie Onions


If you have room on the end of the rotisserie spit, try a rotisserie onion. A medium onion will cook through in about an hour. The onion will look hopelessly charred on the outside, but peel away the burnt exterior and you will find sweet, caramelized onions on the inside. They make a spectacular side dish for your rotisserie roast.

Now, pay more attention to the roast than the onions. It’s OK if the onions overcook - in fact, it’s essential. Undercooked onions won’t be sweet enough; overcooked onions just have an extra layer of char to remove before you get to the caramelized goodness hidden inside.

What should you do with rotisserie onions? These roasted onions go with just about anything. Dice them and eat them as a side dish, spread them on bread as a topping, mix them into a salad, or toss them with potatoes.

Rotisserie Onions
By Mike Vrobel

Grill with rotisserie attachment (I use my massive Weber Summit or Weber Kettle with rotisserie attachment)

1 or more medium (8 ounce) onions, about the size of your fist. Root and stem end trimmed but skin left on.
1/2 teaspoon kosher salt


1. Spit the onion
Skewer the onion through the root end; if you have an extra spit fork, use it to secure the onion to the spit. Then spit and secure the main course.

2. Test
Be sure to test that your food freely fits and spins on the rotisserie. It is crucial to test this out before you preheat the grill.

3. Set up the grill for indirect high heat
Set the grill up for indirect high heat (450° to 550°F) with the drip pan in the middle of the grill.

4. Rotisserie cook the onion
Put the spit on the grill, start the motor spinning, and make sure the drip pan is centered beneath the main course. Close the lid and cook until the onion is blackened on the outside and tender all the way through, about 1 hour.

5. Serve
Remove the onion from the rotisserie spit. Be careful - the spit and forks are blazing hot. Cut the blackened skin away from the onion and discard. Dice the cooked onion, sprinkle with salt, and serve.

Adapted from: Rotisserie Grilling by Mike Vrobel. Visit Mike at