Recipe - Grilled Vidalias
Vidalia Balsamic OnionsHere's about the easiest recipe I can share, AND it's a guaranteed crowd pleaser!
- Brother Petey gave me this recipe about 10 years ago, but he's a lot older and seems to have forgotten, claiming as recently as last year that he's never known this recipe - At any rate their were no brain surgeons hurt in the development of the following recipe!
1 large Sweet Onion (per two - three people) - I prefer Vidalia but anything similar will work
Balsamic Vinegar
Place onion on cutting board with root ends facing outward. Leave skins untouched, cut onion in half. Trim root ends a little to allow onion to stand on it’s end (it doesn’t need to stand perfectly – in fact I rarely cut the ends at all). With face of onion towards you, slice an X into the rings of the onion (don’t cut through the outer skins) Pour enough balsamic vinegar over the open face of the onion to cover (the area with the X cut out with be darker as it is absorbing the vinegar) – Don’t be shy with vinegar!
Pre-heat barbecue to medium or medium high heat (whatever temperature you are going to start you steaks at!) Place onions root side down on grill (I put them towards the back corner to keep them out of the way), close grill. Cook onions for 15 minutes or thereabouts skin down (skins will burn off) then flip to face side down for about 5-10 minutes to get top cooked. Remove, and cover on plate under foil for about 5 minutes (this allows you to concentrate on that great rib-eye on the Q!).
When steak is done and you are letting it rest, take onion and quarter each of the halves, removing and discarding any skins, and inedible root area. Serve onions on steak or as a side with steak – I guarantee that someone in the crowd will ask you how you did your onions!!!!
posted by G.M. Shier @ Thursday, January 22, 2009
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