Mustard and Maple Syrup Glazed Vidalia Onions
Enjoy the sweet life this summer with delicious Vidalia onions. Why Vidalia? The bottom line is versatility and great taste. The sugars in this sweet onion will caramelize perfectly when you grill them. You can only get them from April to August so definitely get your butt in gear and pick some up as soon as you can. They are a game changer. I wanted to prepare a recipe that showcases all their delicious flavor but can be eaten by just about everyone with dietary restrictions. This is a vegan-friendly recipe! Another cool thing about this dish is it stands up on its own or on top of your favorite protein. Perfect for a burger topping, on a yummy pork chop, or caramelized on a delicious pizza!
Two things I love to eat are dijon mustard and maple syrup. On a recent trip to Georgia, I had amazing maple-glazed pork chops with dijon sauce. When I mixed the mustard with the maple on the pork chop a light bulb went off in my head. There was something missing. What else could a version of this work with? VIDALIA ONIONS!!! This would work perfectly on these rockin onions. Rosemary is something that grows all over my yard and adds a flavor profile that hones in the flavors of the mustard and maple syrup. Fresh rosemary is key. You can use dry rosemary but the aromatics of fresh rosemary is like no other. Remember the a little goes a long way when it comes to rosemary. Don't over do it! It can overpower all the yummy sweetness in the onions which are the star of the show. So here's what you need to get this dish ready to go.
2 tablespoons of real maple syrup
2 tablespoons Dijon mustard
1 teaspoon of fresh rosemary
2 Vidalia onions
1 tablespoon olive oil
fresh ground pepper
Chop the rosemary. In a bowl mix the maple syrup, mustard, and rosemary. Mix and then add salt and pepper to taste. Slice the onions so that the skewer is going through the center of the slice. Repeat until both onions have been cut into even slices, about 3 slices per onion.
Brush the slices on both sides with olive oil, season with salt and pepper.
Heat the grill. Brush the onions on one side with the mustard glaze
Lower the burners to low and start cooking the onions glaze side down. After about 10 minutes brush the clean side with the glaze and flip. Cook for about another 10 minutes or until golden brown. Maybe 20-22 minutes total. Plate and enjoy on their own or on your favorite protein.