SIDE DISH – ONIONS BALSAMIC-GLAZED

By Coo1

Ingredients

• 2 LB SWEET ONIONS (VIDALIA, WALLA WALLA ETC)
• OLIVE OIL FOR GRILLING
• 1 CUP BALSAMIC VINEGAR
• 1 TB CHOPPED FRESH THYME LEAVES
• 1/2 TSP CRUSHED PINK PEPPERCORNS
• 1/2 TSP KOSHER SALT

Preparation

Step 1

PEEL AND TRIM ONIONS. Cut crosswise into 1/2 inch thick slices. Insert a toothpick or poultry lacer horizontally halfway into each slice to hold onion rings together.

Prepare a medium-low charcoal fire or heat gas grill on medium low for 10 minutes. Brush grill grate clean and wipe with oil. Brush both sides of onion slices with olive oil and grill, covered, turning every 10 minutes, until very soft and well browned on the outside, 35 to 40 minutes. (T little blackening is ok, but try not to char the onions.) Stack onions on a large sheet of foil and wrap loosely. Set aside while you make the glaze.

Pour balsamic vinegar into small saucepan and add thyme leaves, pink peppercorns and salt. Boil, uncovered, over medium high heat until the vinegar has reduced to about 1/4 cup and has a syrupy texture, 8 to 10 minutes. Let cool briefly and season to taste with salt.

Transfer the onions to a dish. Remove toothpicks and any extremely charred layers, if necessary. If balsamic gaze has thickened, reheat gently until pourable. Pour glaze over onions and brush to distribute evenly. Serve warm or room temp.

NOTE: you can grill onions and make glaze several hours ahead, but wait to glaze onions until just before serving. If onions sit in glaze for more than 10 minutes, their juices will thin the glaze.