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1
Preheat a gas grill or prepare a fire in a charcoal grill.
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2
Combine the vinegar, garlic, and thyme in a small saucepan and heat until fragrant and just beginning to steam (the mixture will register about 150F on an instant-read thermometer); dont let it boil.
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3
Remove from the heat and let stand for 20 minutes.
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4
Meanwhile, cut the onions into 1/2-inch-thick slices and layout on a baking sheet.
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5
(To make it easier to turn the onions on the grill, and to avoid losing any onion rings in the fire, insert a toothpick into the side of each slice, pushing it halfway through; or put a wire cooling rack on the grill so the onions wont slip through.)
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6
Brush on both sides with 3 to 4 tablespoons of the olive oil and season with salt and pepper.
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7
Place the onions on the hottest part of the grill and cook, unmoved, for 4 to 5 minutes, until just charred on the first side.
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8
Turn and cook for 3 to 4 minutes more, or until softened and lightly charred on the second side.
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9
Transfer to a baking sheet or platter and remove the toothpicks if you used them, then carefully stack the onion sliceslike pancakeson a serving platter.
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10
Whisk the remaining 1/4 cup olive oil into the vinegar mixture and drizzle it over the onions.
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11
Serve warm or at room temperature.
