Grilled Sweet Onions

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

Next:

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