Roasted and Smoked Sweet Onions
 
Author:
Recipe type: Vegetables
Serves: 8
Ingredients
  • 5 large Walla Walla onions, peeled and halved
  • 1/4 Cup extra virgin olive oil
  • 1/4 Cup balsamic vinegar
  • 2 Tablespoons butter, melted
  • salt and white pepper
Instructions
  1. Create a 10x14" roasting pan with at least 2 layers of heavy-duty aluminimum foil by bending the edges up into 2" high sides and crimping the corners to hold them in place. Lay the onions in the pan, cut-side up. Combine the olive oil, vinegar and butter and pour over the onions, Bank hot coals on two sides of the bottom of a barbecue. Place the foil pan of onions on the grill, centered between the banks of coals below. Cover the grill and bake, gently turning the onions and basting them with the pan juices about ever 15-20 minutes, until they are deep-golden and very soft when pressed. This will take about 1-1 1/2 hours. Ultimately, they will break apart somewhat, so don't be too concerned about keeping them whole. Serve hot or at room temperature, as an accompaniment to grilled or oven-roasted fish, poultry or beef.
Notes
Calories: 149, Protein: 2g, Fat: 10g, Carbohydrate: 14g, Cholesterol: 7.75mg, Sodium: 34.2mg.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.