Roasted Onion Crostini

Grilling doesn’t always have to involve fatty meats. In fact, sometimes no meat needs to be involved at all as in this roasted onion crostini.  We’ve shown time and time again that you can make all manner of food on the grill other than meat whether grilled romaine, naked corn, or grilled peaches in a butter rum sauce, and many more.  This time the Grillin’ Fools show their continued love of the crostini, which is Italian for toasted bread. We have done crostinis many different ways on this site. To read more about this recipe, see below as Tom gives you the step by step, picture by picture instructions…

Roasted Onion Crostini Ingredients:

  • 1 loaf French bread
  • olive oil
  • goat cheese or any creamy cheese that melts nicely
  • 1 large red onion
  • 1/3 cup aged balsamic vinegar
  • 2 tsp agave nectar or simple syrup

Set up grill for direct grilling with a medium fire (275-325 degrees).  Place whole onion, skin and all, in center of grill and close lid. Cook for three hours, turning onion every 20 minutes (our grill was approximately 300 degrees):

Remove onion from grill and let cool:

Don’t worry, peel the black stuff off the outside to reveal the good stuff:

Roasted Onion Crostini

Roasted Onion Crostini 6

Place into bowl and add balsamic vinegar and simple syrup:

Mix well and set aside while allowing the flavors combine.  After approximately 30 minutes transfer to small sauce pan, bring to simmer and cook for 10 to 15 minutes to reduce.  Remove from heat and cool to room temperature

While onions cool, slice bread into thick slices and brush both sides with olive oil:

Now set up the grill, in this case a gas grill but a charcoal grill would work, for two zone grilling with one side hot around 300F and one side with no heat. Place on the hot side of the grill and toast both sides:

Top each slice of bread with cheese and close lid until cheese is melted:

Roasted Onion Crostini

Remove from grill and top with onion mixture:

Roasted Onion Crostini

The grilled onion is sweet and the balsamic vinegar adds a rich depth of flavor that is just delicious!

If you have any questions about the Roasted Onion Crostinis, feel free to leave a comment below.

If you are interested in other appetizers like this, click here.

If you want to try any of the other crostini recipes we have documented here, check this link

Also, you can follow us on our GrillinFools Facebook page and Instagram.

Roasted Onion Crostini

Toasted bread topped with roasted onion, cheese, and balsamic vinegar
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Course: Appetizer
Cuisine: BBQ
Servings: 6 -8

Ingredients

  • 1 large red onion
  • 1 loaf French bread
  • olive oil
  • goat cheese or any creamy cheese that melts nicely
  • cup aged balsamic vinegar
  • 2 tsp agave nectar or simple syrup

Instructions

  • Set up grill for direct grilling with a medium fire (275-325 degrees)
  • Place whole onion, skin and all, in center of grill and close lid
  • Cook for three hours, turning onion every 15-20 minutes
  • Remove onion from grill and let cool
  • Peel the black stuff back and slice onion into thin pieces
  • Place into bowl and add balsamic vinegar and simple syrup
  • Mix well and set aside while allowing the flavors combine
  • After approximately 30 minutes transfer to small sauce pan, bring to simmer and cook for 10 to 15 minutes to reduce. Remove from heat and cool to room temperature
  • While onions cool, slice bread into thick slices (1 to 1.5 inch thick) and brush both sides with olive oil
  • Prepare grill for two zone grilling with one side hot (approximately 300F) and one side with no heat
  • Place on grill and toast both sides
  • Top each slice of bread with cheese and close lid until cheese is melted
  • Remove from grill and top with onion mixture

 

Tom Jones

Tom Jones

Tom Jones

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2 comments

Nice, simple, and good!

Reply

I love the onion and balsamic combo. I do a similar thing with shallots and balsamic but I wrap them in foil with the vinegar and grill/cook them together. The flavors meld together wonderfully this way. I need to try it with the crostini and cheese.

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