Email to Lisa      

Grilled Vidalia Onions

Source of Recipe

WW Boards


Recipe Introduction

8 Servings; 0 Points per serving

List of Ingredients

8 small Vidalia Onions
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
� tsp salt
� cup balsamic vinegar
Fresh ground pepper, to taste



Recipe

Prepare the grill for indirect heating by heating only one side of the grill. Cut 16 12� squares of foil, set aside.

Peel onions; trim a thin slice from the root end so that onions can sit upright, but leave root intact. Place 1 onion, root down, on cutting board. Make 3-4 horizontal cuts across onion, but do not cut all the way through. Stack 2 squares of foil; transfer onion to center. Repeat with the remaining foil and onions.

Combine rosemary, thyme, salt, and pepper in a cup; sprinkle evenly over onions. Press the foil up the side of the onion to form a pouch, leaving the top of the onion exposed. Pour 1 tsp of vinegar into each pouch.

Place the onions on the unheated side of the grill. Grill until very tender, about 1 hour. Remove the foil from each onion, reserving the juice from each pouch. Arrange onions on a plate, drizzle with juices.