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Vinaigrette -- Mix all the ingredients in a small baggie, bowl or tupperware container.
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Refrigerate until ready to serve.
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You need to heat slightly before serving.
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Just 10 or 20 seconds on medium in the microwave - just to warm it up.
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Onion -- Cut the top off, just a small slice so you can peel easily.
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You can cut a small bit off the bottom if it doesn't set well.
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Peel the sides and it is ready.
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Drizzle with olive oil and season with salt and pepper.
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Top with 4 half slices or 2 full slices of bacon and wrap well in foil, keeping the top with bacon standing up.
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Bake or Grill -- A 400 degree oven takes around 40-50 minutes and the grill about 30-40 minutes.
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This really is dependent upon the heat of your grill or oven and the size of your onions.
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Make sure to close the foil pouch on the top so after 30 minutes or so, you can easily pull it open a bit and test to see if the onion is done.
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I just stick a knife in the onion and it should be tender.
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Serve -- Remove from the foil, and I also remove the bacon -- it is more for the flavor, not presentation, and it has done it's job.
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As I said, I like using a small to medium onion, so everyone gets one, but the large onions are wonderful and can be sliced in half.
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Heat up the vinaigrette in the microwave for just a few seconds to warm up and drizzle over the onion.
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ENJOY!
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NOTE:.
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Keep the leftover vinaigrette.
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Great over potatoes, any meat, even vegetables, or seafood.
