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Food & Wine Recipe

Grilled Chorizo with Tangy Caramelized Onions

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  • ACTIVE: 40 MIN
  • TOTAL TIME: 1 HR 20 MIN
  • SERVINGS: 10
  • MAKE-AHEAD
  • STAFF-FAVORITE

The Spanish word agridulce—like the Italian agrodolce and the French aigre-doux—literally translates as "sour-sweet." That's exactly the flavor of the meltingly rich, molasses-thick slivers of onion slathe...

  1. 1/2 cup vegetable oil
  2. 4 medium onions, sliced lengthwise 1/8 inch thick
  3. 4 tablespoons unsalted butter
  4. 2 jalapeños, thinly sliced
  5. Juice of 4 limes
  6. Salt and freshly ground black pepper
  7. 4 pounds fresh chorizo sausages
  8. Cilantro sprigs, for garnish
  1. In a large skillet, heat the vegetable oil. Add the sliced onions and cook over low heat, stirring occasionally, until they are browned, about 1 hour. Stir in the butter, jalapeños and lime juice and season with salt and black pepper.
  2. Light a grill. Grill the chorizo over moderately high heat, turning, until the sausages are browned all over and cooked throughout, about 15 minutes. Transfer the sausages to a platter and top with the caramelized onions. Garnish with the cilantro sprigs and serve.
Make Ahead The cooked onions can be refrigerated for up to 2 days. Reheat them gently before serving. Notes Unlike Spanish chorizo, which is usually smoked and/or dried, fresh Mexican chorizo is uncooked. It can be found at grocery stores like Whole Foods.

Suggested Pairing

A substantial Pinot Noir is an ideal choice for spicy foods like grilled chorizo. Try one from the Santa Rita Hills appellation of Santa Barbara County.