Grilled Red Onions with Balsamic Vinegar and Rosemary

1. 1

   Prepare grill.

2. 2

   In a very small saucepan heat rosemary and vinegar over low heat until hot (do not let boil).

3. 3

   Remove pan from heat and let mixture stand, covered, 20 minutes.

4. 4

   In a metal measure heat oil over low heat until warm.

5. 5

   (Heating thins oil, making it easier to brush sparingly over onions.)

6. 6

   Arrange onion slices in one layer on trays, keeping slices intact, and brush both sides of each slice lightly with oil.

7. 7

   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.

8. 8

   Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, and salt and pepper to taste.

9. 9

   Serve onions warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.