Authentic Finnish Grilled Onion Halves with Fresh Dill Butter

Introduction

Imagine the rustic charm of the Nordic outdoors brought straight to your backyard grill. This recipe for Finnish Grilled Onion Halves is a celebration of simplicity, transforming humble ingredients into a caramelized masterpiece. When onions are grilled slowly, their natural sharpness melts away, replaced by a deep, savory sweetness that pairs perfectly with the fresh, grassy notes of homemade dill butter. It is the kind of side dish that steals the spotlight from the main course, offering a comforting texture and an aroma that draws everyone to the fire. Whether you are cooking on an Arteflame or a standard grill, this dish brings a touch of Scandinavian elegance to your barbecue, proving that the best flavors often come from the fewest ingredients handled with care.

Ingredients

The Essentials

• 4 large yellow or sweet onions (peeled and halved horizontally)
• 100g (approx. 7 tbsp) unsalted butter, softened at room temperature
• 1 large bunch of fresh dill, finely chopped
• 1 teaspoon sea salt (plus more to taste)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil (for brushing)

Instructions

Step 1: Prepare the Dill Butter

1. In a small mixing bowl, combine the softened butter with the finely chopped fresh dill.
2. Add a pinch of sea salt and a crack of black pepper to the mixture.
3. Mash the ingredients together with a fork until the herbs are evenly distributed throughout the butter. Set this aside at room temperature so it is ready to melt instantly over the hot onions later.

Step 2: Prepare the Onions

1. Peel the onions, keeping the root end intact if possible to help hold the layers together.
2. Cut the onions in half horizontally (through the equator, not through the root).
3. Brush the cut sides of the onions generously with olive oil and season with salt and pepper.

Step 3: Grill the Onions

1. Preheat your Arteflame or grill to medium heat. If using an Arteflame, aim for the flat cooktop surface rather than the center grill grate for even caramelization.
2. Place the onion halves cut-side down directly onto the hot surface.
3. Grill for about 10-15 minutes without moving them too much. You want a deep, golden-brown char to form on the cut surface.

Step 4: Steam and Finish

1. Once the faces are caramelized, flip the onions over so they are skin-side down.
2. Top each onion half with a generous dollop of the dill butter prepared earlier.
3. Continue to grill for another 10-15 minutes until the onions are tender all the way through. As the butter melts, it will baste the onions from the inside out. Serve immediately while hot.

Tips

To achieve that perfect balance of charred exterior and meltingly soft interior, heat control is everything. Use sweet onions like Vidalia or Walla Walla if you prefer a sugarier finish, though standard yellow onions work beautifully for a savory contrast. If you are using an Arteflame grill, place the onions on the flat cooktop ring where the heat is medium-high to caramelize them without burning the layers too quickly. Don't rush the process; low and slow allows the natural sugars to develop complex flavors. For the butter, let it sit at room temperature for an hour before mixing; this ensures the dill incorporates evenly. You can even make the compound butter a day in advance to let the herbal flavors meld deeper into the fat. If the onions are very large, you can cover them with a metal bowl on the grill after flipping to help steam them through.

Variations

While the classic dill pairing is traditional and refreshing, these grilled onions serve as a blank canvas for culinary creativity. You can easily adapt the flavor profile to match your main course. For a richer, more indulgent version, try crumbling blue cheese over the tops during the last few minutes of grilling—the funk of the cheese balances the sweetness of the onion perfectly. If you prefer a bit of heat, mix red pepper flakes or smoked paprika into your butter instead of just herbs. You can also splash a little balsamic vinegar onto the cut side just before serving for an acidic kick that cuts through the rich butter.

• Smoked Paprika Butter: Swap dill for smoked paprika and garlic powder for a BBQ twist.
• Cheesy Melt: Top with Gruyère or Blue Cheese in the final 5 minutes.
• Balsamic Glaze: Drizzle with aged balsamic vinegar right after grilling.
• Bacon-Wrapped: Wrap the outer layer in bacon before grilling for extra savoriness.
• Honey & Thyme: Replace dill with fresh thyme and add a teaspoon of honey to the butter.

Best pairings

These caramelized gems are incredibly versatile, cutting through the richness of heavy meats while complementing lighter dishes. In true Finnish fashion, they are the ultimate companion to flame-grilled salmon, where the sweetness of the onion highlights the fatty richness of the fish. They also stand up brilliantly next to a juicy ribeye steak or grilled venison, acting as a natural sauce component when the butter melts onto the plate. For a more casual backyard BBQ, serve them alongside bratwurst or simple grilled sausages. The dill butter bridges the gap between the earthiness of the meat and the sweetness of the vegetable, making it a cohesive side dish for almost any protein.

Conclusion

Mastering these Finnish Grilled Onion Halves is about respecting the ingredients and enjoying the process of open-fire cooking. The result is a side dish that feels sophisticated yet remains incredibly down-to-earth. The combination of the charred, tender onion petals and the cooling, aromatic dill butter creates a bite that is truly memorable. It transforms a standard barbecue staple into a gourmet experience with minimal effort. Next time you fire up the grill, skip the standard sides and give this Nordic classic a try; it might just become your new favorite way to enjoy onions, bringing a warm, buttery taste of Finland to your table.