Stuffed Onion Slices on a Plank


Stuffed Onion Slices on a Plank

Stuffed Onion Slices on a Plank

Sabrina Baksh
This is a fantastic and easy recipe for stuffed onions cooked right on the grill. Instead of using a whole onion, these are sliced, placed on to a plank, and topped with a delectable blue cheese filling. These stuffed onion slices make one heck of an appetizer, side dish, or burger topper.
Prep Time 22 mins
Cook Time 15 mins
Total Time 37 mins
Course Appetizer, Side Dish
Cuisine American BBQ, Fusion
Servings 6 People


  • olive oil
  • 2 large wood planks (cherry or red oak)
  • salt and black pepper to taste
  • For stuffed onions:
  • 2 large sweet onions (peeled and sliced 1/2" thick)
  • 1 cup blue cheese crumbles
  • 1/3 cup walnuts (toasted and chopped)
  • 1 1/2 teaspoons fresh thyme leaves
  • 1/4 teaspoon black pepper


  • Soak wood planks in tepid water for at least 30 minutes before using.
  • Preheat grill for medium high heat.
  • Toast walnuts in a skillet for 2-3 minutes. Make sure to move them around while in the pan, or else they run the risk of burning. Once they become fragrant, remove from heat and cool for 2-3 minutes. Chop into smaller pieces and set aside.
  • Peel and slice onions into 1/2" thick rounds. Remove planks from water and pat dry with paper towels. Brush planks with olive oil, and carefully place onion slices on top-- about 3 slices per plank. Brush the tops of onion with oil and season with a little salt and black pepper.
  • Combine blue cheese with chopped walnuts, fresh thyme leaves, and black pepper. Cover and place mixture into refrigerator.
  • Place planks with onion slices onto grill. Close lid and cook for 12-15 minutes. Reduce heat if needed. Onions should be almost tender and starting to brown around the edges.
  • Scoop about 1/4 cup of blue cheese filling onto each slice. I find it's easier to do this by hand, rather than using a spoon. Close lid to grill and continue cooking for 3 minutes, or until cheese just begins to melt. Remove from grill, slice into fourths, and serve.


Photo by: Sabrina Baksh
Nuts: Not a fan of walnuts? Use pecans, pine nuts, or even chopped almonds for this recipe. If you have a tree nut allergy, perhaps a seed alternative like pepitas or sunflower seeds would work. You can also use crushed pretzels, nut free ones, of course.
Onions: I have only used sweet onions for this dish because I find that it works best with a tart cheese like blue cheese.  However, if you'd like to substitute with red onions, or white onions, then certainly give it a try. It might be a little (or a lot) stronger in flavor, so keep that in mind.
Cheese: I love blue cheese, so if I can find a use for it I will use it!  However, not everyone is a fan, so substituting with a tangy cheese like feta would be my recommendation.  I have not used a vegan blue cheese or feta alternative in this recipe, but I imagine it would work just fine. Adjust the cooking times as needed.
Burger Topper: This dish works really well on grilled, pan fried, or smoked burgers.  Simply use a spatula to scoop it right off the plank and right on top of a freshly cooked burger patty.