Flashback Friday: Grilled ´n Glazed Onions

Foto: Mette Randem

What is my favorite vegetable? Onion. Any kind of onion. OK, I am partial to red onions, fresh white onions and shallots, but to be honest any onion will do.

I am not crazy about most raw onions, though thinly-sliced red onions are a must on a good burger and finely-chopped shallots are also pretty tasty. I am less fond of big chunks of raw yellow onion. mostly because of the nasty breath it brings to the table.

Baking or grilling onions is a great way to bring out their natural sweetness, and pickling onions is also a prefered treatment for this humblest of vegetables.

Today´s recipe is for glazed, grilled red onions, but I love this glaze on a whole battery of my favorite breeds of onions. I bet you will too!

Here is the recipe in English (followed by the Norwegian version):


Teriyakiglasert rødløk

3 middelstore rødløk

Teriyaki-glazed red onions  

5 Tbs soy sauce

1 c water

5 Tbs tightly-packed brown sugar

2 Tbs honey

1 ts grated fresh ginger

1 garlic clove

2 Tbs cornstarch

4 Tbs cold water

  1. Peel the garlic and run it through a garlic press into a small saucepan. Mix the soy sauce, 1 c water, brown sugar, honey, ginger together with the garlic.
  2. Mix the cornstarch and 4 Tbs of cold water together in a small bowl. Stir until the cornstarch has melted.
  3. Pour the cornstarch mixture over the ingredients in the saucepan and mix well together.
  4. Heat the sauce on medium heat, stirring constantly, until it thickens.


  1. Peel the onions and slice them into 1/2 ” rings. Put the onions in a bowl and add some of the teriyaki glaze. Mix well.
  2. Grill the onions over direct heat to give them some color (be careful not to burn the onions since there is sugar in the glaze).
  3. Move the onions to indirect heat, put the lid on the grill, and let the grilling continue until the onions are soft and sticky.
  4. Brush the onions 3-4 times with more of the glaze while they are on the indirect heat.


This glaze also works well with meat and fish as well as other types of vegetabless.


 Een zee Norvegian:

Teriyakiglasert rødløk

3 middelstore rødløk


5 ss soyasaus

2 ½ dl vann

5 ss tettpakket brunt sukker

2 ss honning

1 ts revet fersk ingefær

1 hvitløkfedd

2 ss maizenamel

4 ss kaldt vann

  1. Rens hvitløk og press den med en hvitløkpresse. Bland sammen soyasaus, 2 ½ dl vann, brunt sukker, honning, ingefær og hvitløk i en liten kjele.
  2. Bland maizenamel og 4 ss kaldt vann i en liten bolle til maizenaen er løst opp.
  3. Hell maizenablandingen over i kjelen mens du rører godt.
  4. Varm opp sausen på middels varme til den har tyknet.


  1. Rens og skjær løk horisontalt i 1 ½ cm tykke skiver. Ha løkskivene i en bolle. Hell over litt av teriyakiglasuren og bland sammen.
  2. Grill løkskivene over varmekilden for å gi dem litt farge. Snu løkskivene og gi dem også litt farge på den andre siden. Pass for at du ikke brenner løkene siden glasuren inneholder sukker.
  3. Flytt løkskivene til den kalde sonen av grillen og ta ned lokket.
  4. Grill videre til løkskivene er myke. Pensle flere ganger med teryakiglasuren underveis.


Denne glasuren kan brukes på både kjøtt og fisk, og på andre grønnsaker.



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