My mom seems to be a common theme in my posts lately. Last week she starred in my Ginger-Citrus Pie post, and then over the weekend, it was her favorite burrito that inspired the Chocolate Chipotle Chili.
“Double the onions.” That’s a famous quote from my mom. Whether she’s ordering pizza, Chicken Tikka, steak, or a stir-fry, she’ll always ask for “double the onions.” And if she doesn’t necessarily trust the server will come through, she’ll ask for a side of onions. And I totally get it — onions, especially smoky grilled, sweet onions are divine.
These Smoky Grilled Red Onions are fantastic to add to your burger, to chop and stir into a salad, to top your tacos, and they’re delicious to simply serve as a side dish. Just ask my mom.
While these onions can absolutely stand on their own, sometimes it’s nice to add additional flavors to them. So naturally, I have just the thing, and it’s Not Ketchup. Really, that’s what it’s called. One of my awesome LA food blogger friends, Erika of In Erika’s Kitchen has created this fantastically delicious line of new sauces.
Not Ketchup just launched last week and it’s flying off the shelves. There are three flavors to date: Blueberry White Pepper, Smoky Date, and my favorite, Cherry Chipotle. And let me tell you, these richly flavored, tangy, sweet and spicy, savory sauces are absolutely fabulous on these onions, as well as chicken, pasta, rice, salmon burgers, with goat cheese on a cracker, made into a salad dressing, in a smoothie, and the list goes on!
Not Ketchup products are all gluten-free and made with real fruit and only natural sweeteners. Oh, and it’s Not Ketchup because its made with fruits other than tomatoes. Turns out if a sauce doesn’t contain tomatoes, it can’t be called Ketchup. Cute.
If you live in and around Los Angeles, you can find Not Ketchup in Bob’s Market (Santa Monica), Wine Expo (West LA), and Artisan Cheese Gallery (Studio City). And you can order it online, and find out more about it on the Not Ketchup website.
Here are a few more of my recipes that feature my sweet mom:
Braised Brisket Stew
Caramelized Red Onion Asparagus Frittata
Cornbread Stuffing with Sherried Mushroom Sauté
Mexican Chocolate Crème Brûlée
Meyer Lemon Basil Salad Dressing
Mushroom and Bacon Savory Pie with Potato Crust
My Mom’s Ginger Applesauce and her Kitchen
My Mom’s Meyer Lemonade
Prosciutto Cranberry Brussels Sprouts
Smoky Pickled Potato-Tomato Bites
Tomato Red Onion and Pesto Open Faced Sandwich
This is not a sponsored post. I was given Not Ketchup for recipe testing, and as always, all opinions are my own.
- 1 large red onion peeled and sliced into approximately ¼-inch rounds
- Olive oil
- Sea salt and freshly ground black pepper
Preheat a stove-top grill and place the onion rounds on a large plate.
Drizzle both sides generously with olive oil and then season both sides with sea salt and freshly ground black pepper.
Add the onions to the preheated grill. You should hear a sizzling sound, and if you don't, wait -- the grill isn't hot enough.
Grill until the onions are well marked and charred, 1 to 2 minutes per side.