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Knife Skills: Cutting Onions Like a Chef with Timothy Hollingsworth

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Ever wanted to know how the pros chop onions? Then you’re in luck. In this video Tim Hollingsworth demonstrates several different ways to chop and julienne onions and shallots, and shows off his impressive knife skills along the way.

Roasted Broccoli & Red Onion Salad

by Traeger Kitchen

Prep Time

15 Min

Cook Time

15 Min

Serves

6

Pellets

Hickory

If you have a beef with meat, try our fire-roasted broccoli and red onion salad. Traeger grilled vegetables cook up tender and the wood pellet smoke diffuses the robust, delicious flavor.

Ingredients
main
2 (2 1/2 lb) large broccoli crowns, cut into florets
5 Tablespoonextra-virgin olive oil, divided
To Tastekosher salt
To TastePepper
1 Mediumred onion, halved
1 Cupcherry tomatoes, halved lengthwise
2 Tablespoonrice vinegar, or more, to taste
2 TablespoonFresh parsley, chopped
    Steps
  • 1

    When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

  • 2

    In a large bowl, toss the broccoli with 2 tablespoons of extra-virgin olive oil, and season with salt, and pepper. Place on a foiled-lined rimmed baking sheet.

  • 3

    Place the baking sheet directly on the grill grates. Close the lid and grill until slightly charred, tossing occasionally.

  • 4

    Brush the sliced onion with 1 tablespoon of extra-virgin olive oil and place directly on the grill grates. Close the lid and cook until charred.

  • 5

    Remove the onion from the grill and slice into 1/4-inch-thick pieces.

  • 6

    In a large bowl, toss the tomatoes with remaining 2 tablespoons of extra-virgin olive oil and rice vinegar. Add the grilled onions, and season with salt and pepper to taste.

  • 7

    Remove the broccoli from the grill and transfer to a platter. Top with the grilled onions and tomatoes, and garnish with parsley. Enjoy!