Few things are easier on the grill than onions.
You can just throw them on, without doing anything. No cleaning. No preparation. Take onions, place on hot grill, wait. Then you cut them in half and scoop out the caramelized insides. We discovered this many years ago at Le Moulin restaurant in Trèbes, near Carcassonne, realized the sheer brilliance of its simplicity and have been employing it since.
Just south of the border, the Catalanes also do onions, namely spring onions called calçots, that are like giant scallions. The calçot capital, Valls, Spain, even has a Gran Fiesta de la Calçotada. But you don’t have to go to Spain to get in on the goodness of grilled onions. You can do it at home.
Any old green onions will do. You can wash off the dirt, but it isn’t a must–that part gets peeled off later anyway. Put the onions on a hot grill.
When they’re done, wrap them in newspaper, which keeps them hot until they’re eaten, and the steam helps the outer layer peel away from the caramelized inside. Put the peelings in the newspaper for easy cleanup.
Dip your peeled calçot in romesco sauce (make the sauce ahead or else your calçots will be cold!). Tilt your head back and lower it in into your mouth like a sword swallower. Don’t forget to chew, though.
While the grill is still warm, roast some peppers for your next round of romesco sauce. Trust me, you’ll want more.
There are lots of recipes for romesco, which could be considered a Spanish red pepper version of pesto. I wouldn’t sweat the details too much. More/less pepper? More/fewer almonds? More/less garlic? It’s all good.
3-4 red peppers (you could use already-roasted ones from a jar)
1/2 cup almonds (a handful, or two!). Slivered, whole, whatever, as long as there’s no skin.
1-2 cloves of garlic (or 3-4 if you want!)
1-2 tablespoons tomato concentrate (one of those tiny cans)
1/4-1/2 cup olive oil
A hit of Jerez (sherry) vinegar
piment d’Espelette or cayenne, if you want a kick
Cut and clean the peppers. Roast. Put them in a paper or plastic bag (I prefer paper, but I’ve seen both ways) to make them easier to cool, which you do once they’re cool.
Toast the almonds in a skillet. No need for oil. Keep an eye on them that they don’t burn.
Throw everything into a blender or food processor and purée.
I had two lonely sun-dried tomatoes in olive oil, and added them, using the olive oil from the jar. Why not?
Should you have leftover romesco, it won’t be around for long. You can use it on pasta, on bread, on potatoes, as a vegetable dip, on meat, on fish. It’s so yummy.