TANGY ONION FLOWERS

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      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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