Grilled Vidalia Onions - 0
Source of Recipe
8 servings
List of Ingredients
8 small Vidalia Onions
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
1/2 tsp salt
freshly ground pepper
1/4 cup balsamic vinegar
Recipe
Cut 16 12 inch sqares of foil and set aside. Heat the grill for indirect grilling. Peel the onions, trim a thin slice from the root so that the onions stand upright but leave the root intact. Place root end down on cutting board and make 3-4 vertical cuts through the onion, not cutting all the way through. Repeat with all 8 onions. Stack 2 squares of foil and transfer the onion to the center. REpeat with all onions. Combine the rosemary, thyme, salt and pepper and sprinkle evenely over the onions. Press the foil up the sides of the onions to form a pouch, leaving the tops of the onions exposed. Pour 1 1/2 tsp of balsamic vinegar into each pouch. Place the onions over the indirect heat section of the grill (no heat directly under them)and grill until very tender, about 1 hour. Remove the foil from each onion, reserving the juice from each pouch. Arrange the onions on a plate and drizzle with the juices.
Makes 8 servings 35 cal, 0g fat, 2g fiber, WW says 0 POINTS but I count each as 1 because of caloric content
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