TANGY ONION FLOWERS

[Melissa Burnell]

tangy onion flowers

4 medium onions
Vegetable oil
1/4 cup balsamic vinegar — (or cider vinegar)
1 teaspoon dried oregano — (or 1 tablespoon fresh, chopped)
1 tablespoon packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup seasoned croutons

Heat coals or gas grill. Peel onions; cut 1/2-inch slice from top of each
onion and leave root end. Cut each onion from top into 8 wedges to within
1/2 inch of root end.

Gently pull wedges apart.

Brush 4 12-inch squares of heavy-duty aluminum foil with vegetable oil.
Place 1 onion on each square; loosely shape foil around onion. Sprinkle
onions with vinegar, oregano, brown sugar, salt, and pepper. Wrap foil
securely around onions.

Cover and grill onions 4 inches from medium heat 50 to 60 minutes or until
very tender. To serve, sprinkle onions with croutons. Yield: 4 servings.

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