Fire-roasted vidalia onion halves
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Whole sweet onions -- | |
| Vidalia | ||
| Peeled and cut | ||
| In half crosswise | ||
| Olive oil | ||
| Balsamic vinegar | ||
| Salt and pepper | ||
| 2 | Strips bacon -- cut into 16 | |
| Pieces | ||
Directions
Place each onion half, cut side up, on a 10-inch square of heavy-duty foil. Drizzle with olive oil and vinegar. Sprinkle with salt and pepper. Turn onions cut side down; pat a piece of bacon onto the side of each one. Fold foil into neat packets. Heat grill to medium hot.
Place foil packets on grill; cook for 20 to 30 minutes (if grill becomes too hot, move onions to a cooler part), until tender and slightly charred. Let onions cool in packets for 15 minutes. Remove foil, reserving juices; discard bacon. Serve onions warm or at room temperature on a platter with Spice-Rubbed salmon; drizzle remaining juices over top.
Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500
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