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Grilled Sweet Onions

By David Bowers
Published: September 1, 2009
Photo by John and Tanya Bäck
Grilling onions brings out all their natural sweetness, so be sure not to undercook them or you won’t get that rich caramelized flavor. If you don’t have a nonstick grill rack (like a porcelain- coated seafood rack), soak bamboo skewers in water for 30 minutes and push a skewer through each onion slice to hold them together.

Serves 4-6.

What you Need:

  • 3 large sweet onions, such as Vidalia, Walla Walla, or red
  • Extra-virgin olive oil
  • Salt and pepper
  • 3 tablespoons balsamic or red-wine vinegar
  • 1 tablespoon chopped fresh rosemary

  1. Heat a gas grill on high with the lid closed for 10 minutes, or prepare a medium-hot charcoal fire.
  2. Cut the onions into slices about half an inch thick. Brush with olive oil and sprinkle with salt and pepper.
  3. In a small bowl, whisk 1/3 cup olive oil with the vinegar and rosemary. Season to taste with salt and pepper.
  4. Lay the onions on a nonstick grill rack over direct high heat and cook 5 minutes without moving. Turn carefully and cook on the other side, about 4-5 minutes more, until golden brown and softened, with slightly charred edges.
  5. Remove to a serving platter and drizzle
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