Ronnie's Notes
This recipe calls for red onions but you can also use Spanish, Bermuda, or Vidalia onions. It’s a versatile dish, too: I sometimes add roasted or grilled red peppers and occasionally scatter in a few capers. For a dairy meal, blue cheese is a nice addition.
Instructions
6 steps•0 completed
Tap times to set timers
1
Preheat an outdoor grill or oven broiler with the rack about 6 inches from the heat source.
2
Combine the thyme, rosemary, vinegar, and olive oil and brush the onions with some of this mixture.
3
Sprinkle with salt and pepper.
4
Cook the onions for 6– per side, or until they are tender and golden brown.
5
As the onions cook, brush them with more of the vinegar mixture, using all of the liquid.
6
Makes 4 servings.
Progress0%
Loading memories...