Grilled red onions with balsamic vinegar and rosemary

6 servings

Ingredients

Quantity Ingredient
1½ teaspoon Chopped fresh rosemary leaves
2 tablespoons Balsamic vinegar
1 tablespoon Olive oil
2 pounds Red onions; cut crosswise
Into 1/2\"-thick slices
Salt; to taste
Freshly-ground black pepper; to taste
½ cup Fresh parsley leaves; washed well,
Spun dry; and chopped fine

Directions

Prepare grill. In a very small saucepan heat rosemary and vinegar over low heat until hot (do not let boil). Remove pan from heat and let mixture stand, covered, 20 minutes. In a metal measure heat oil over low heat until warm. (Heating thins oil, making it easier to brush sparingly over onions.) Arrange onion slices in one layer on trays, keeping slices intact, and brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill in batches on a lightly oiled rack set 5 to 6 inches over glowing coals 4 to 6 minutes on each side, or until lightly charred and softened. Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, and salt and pepper to taste. Serve onions warm or at room temperature. This recipe yields 6 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-E086 broadcast 05-08-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

11-14-1998

Recipe by: Sara Moulton

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