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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
½ tsp salt
¼ 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.