Vidalia onions are very sweet and caramelize well in grilling. Topped with toasted pignoli, bleu cheese and thyme, they make a great side or accompaniment for steaks. With a great mustard barbecue sauce, the sweetness is balanced beautifully to create an absolutely fantastic recipe you’re going to enjoy. Remember, Vidalia’s have a short season, ending in September.
- 1/4 teaspoon powdered oregano
- 1/4 teaspoon powdered thyme
- 1/4 teaspoon ground black pepper
- 1/4 Cup balsamic vinegar
- 1/2 Cup molasses
- 1 Cup Dijon mustard
- 1 Tablespoon vegetable oil
- soaked wood skewers
- 2 large Vidalia onions, peeled and sliced to 1/2-inch thick rounds
- 1/2 Cup crumbled bleu cheese
- 3 Tablespoons pignoli (pine nuts), toasted
- 1 Tablespoon fresh thyme, chopped fine
- In a stainless steel saucepan, mix the dry ingredients. Add some of the vinegar and stir. Add the rest of the vinegar and the remaining ingredients. Stir.
- Bring to a boil, reduce to simmer, and stir continuously for 10 minutes.
- Use two skewers per onion round, making sure one goes through the center, horizontally.
- Marinate the onions in half the barbecue sauce, turning once, for at least one hour.
- Grill the onions, brushing lightly with the sauce, turning at least once. On medium heat, cook for at least 10 minutes total.
- Remove from the heat and plate.
- Remove skewers. Allow to cool about 5 minutes.
- Sprinkle the center area of each onion round with some chopped thyme, then spoon some pignoli into the center.
- Spread some crumbled blue cheese over the onion slices.
- Serve as a side dish with grilled meats or as a burger topping.
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