The Washington Post, May 23, 2007
These sharp-tasting onions are, of course, great on burgers, though any leftovers can be folded into pastas or stir-fries or set atop sandwiches or salads. Skewers are key for making these on the grill; if using wooden skewers, soak them for at least 30 minutes beforehand.
The grilled onions can be covered and refrigerated for up to 4 days. Let them come to room temperature before serving.
Makes about 3 cups (12 servings)
Ingredients:
Directions:
Set all the burners on the gas grill to medium-high or prepare a medium-hot charcoal fire. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 to 5 seconds.
Trim the ends of the onions, discard the skin and cut horizontally into 1/2-inch disks. Thread the onions horizontally onto two (parallel) thin metal skewers. Set on a large platter and brush with the olive oil and 1 tablespoon of the vinegar. Sprinkle on both sides with the salt and pepper to taste.
Grill the onions for 10 to 15 minutes (covered on a gas grill), flipping every 5 minutes, until they have good grill marks and are browned in places (reduce the heat or move the onions to a cooler part of the grill if they start to burn). Reduce the temperature of the gas burners to low, or move the onions to a cooler part of the charcoal fire, and cook for 5 to 10 minutes or until the onions have softened. Transfer to a large bowl, toss with the remaining 2 tablespoons vinegar and the thyme, and cover with plastic wrap for 10 minutes to finish softening. Uncover and let cool to room temperature. Adjust seasoning as necessary.
From food writer Tony Rosenfeld.
61 calories, 2g fat, n/a saturated fat, n/a cholesterol, 22mg sodium, 10g carbohydrates, 1g dietary fiber, n/a sugar, 1g protein.
