for family meals :
is one of the recipes that has been provided by
Shirley Cline from San Fransisco. (You can contact
Shirley by emailing her - click here).
onions, grown only in Vidalia, Georgia, have a
mild, sweet flavor. They are available only in
the springtime but you may substitute other sweet
onions such as Walla Walla or Maui".
3 tsp. salt
1 1/2 tsp. pepper
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
6 Tblsp. butter
6 Tblsp. balsamic vinegar
a fire in a charcoal or gas grill. Cut twelve
12" squares of aluminum foil. Peel the
onions and trip the root end. Be careful to
leave the core in place in order to hold each
onion together as it cooks. Make 3 - 4 slits
across the top of each onion, cutting only two-thirds
of the way down to create 6 - 8 partially cut
each onion in the center of a double layered
foil square, root end down. Sprinkle the onions
with the sale, pepper and herbs and top each
with 1 tablespoon of butter. Pull the foil up
over each onion creating a pouch and leaving
the top of the onion exposed. Pour 1 tablespoon
of vinegar into each onion.
using a gas grill, place onion on the top shelf
over medium high heat. On a charcoal grill,
place them around the edge of the grill rack
over medium hot fire. Cook them until they are
very tender, about 1 hour.
each onion in an individual bowl. They will
spread open like a flower in the bowl. Pour
the juices that have accumulated in the foil
pouch over the onion.