Balsamic Grilled Onions

By ntimd8n

Ingredients

• 2 1/2 pounds large red onions (about 3)
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• Kosher salt
• Freshly ground black pepper
• 2 teaspoons finely chopped thyme leaves

Details

Servings 3
Adapted from projects.washingtonpost.com

Preparation

Step 1

Set all the burners on the gas grill to medium-high or prepare a medium-hot charcoal fire. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 to 5 seconds.

Trim the ends of the onions, discard the skin and cut horizontally into 1/2-inch disks. Thread the onions horizontally onto two (parallel) thin metal skewers. Set on a large platter and brush with the olive oil and 1 tablespoon of the vinegar. Sprinkle on both sides with the salt and pepper to taste.

Grill the onions for 10 to 15 minutes (covered on a gas grill), flipping every 5 minutes, until they have good grill marks and are browned in places (reduce the heat or move the onions to a cooler part of the grill if they start to burn). Reduce the temperature of the gas burners to low, or move the onions to a cooler part of the charcoal fire, and cook for 5 to 10 minutes or until the onions have softened. Transfer to a large bowl, toss with the remaining 2 tablespoons vinegar and the thyme, and cover with plastic wrap for 10 minutes to finish softening. Uncover and let cool to room temperature. Adjust seasoning as necessary.