Lenten Recipe: Grilled Onions Marinated in Balsamic Vinegar
The incredible edible onion and the grill are a marriage made in heaven. You just have to be careful to keep that marriage from getting too hot and heavy, else you’ll end up in hell. Speaking of heaven, if perhaps you are observing Lent this year, you might want to check out this easy and cheap way to kick up your grill experience while maintaining your most holy of holies. Personally, I do not observe Lent and these onions were served over the top of a mess of steaks and Jamaican jerk pork chops. But that’s just me.
- 1 Large white onion
- 4-5 Tablespoons canola oil
- Salt & pepper
- Quality balsamic vinegar
- Sprigs of fresh rosemary
Slice your onions on the hemisphere to make nice concentric rings. Do you best to be gentle as you lay them out on a plate or cookie sheet. Brush them with a thin layer of canola oil. Sprinkle on salt, freshly ground black pepper, and a few sprigs of rosemary. Then drizzle on a bit of the balsamic vinegar. Set on a plate in the fridge for an hour.
Heat one section of your grill to medium-high heat. Lube up the grate then lay out the onions. Grill for 5 or so minutes on each side until slightly charred. When flipping, be fast but gentle.
Adam Byrd is the director emeritus of Men in Aprons and he can cut garlic into itsy-bitsy pieces.
