6 large red (Spanish) onions,
cut into slices 3/4 inch (2 cm) thick
1 tablespoon olive oil
3 tablespoons extra-virgin olive oil
1-1/2 tablespoons balsamic vinegar
1 teaspoon chopped fresh summer savory,
thyme or oregano, plus summer savory, thyme
or oregano sprigs for garnish
Salt and freshly ground pepper
Prepare a fire in a charcoal grill.
While the coals are heating, brush each onion slice on both sides with the 1 tablespoon olive oil.
In a small bowl, whisk together the extra-virgin olive oil, vinegar, chopped herb and salt and pepper to taste to form a vinaigrette.
Place the onions on the grill rack about 5 inches (13 cm) from the fire. Grill until golden on the first side, 5-6 minutes. Carefully turn the onions and continue to grill until tender and golden on the second side, 5-6 minutes longer.
Transfer to a warmed platter, drizzle with the vinaigrette and garnish with herb sprigs.
Williams-Sonoma Complete Seasons Cookbooks
Year-round Cooking with Fresh Ingredients
By Chuck Williams and Joanne Weir
Time Life Books
Color photos throughout
Recipe reprinted by permission.
This page created June 2000
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