Prep 10 mins
Cook 26 mins
This recipe appeared in Gourmet a decade ago. I recently came upon it on epicurious.com and will try it on my George Foreman Grill.
- Prepare outdoor or indoor grill.
- In a very small saucepan heat rosemary and vinegar over low heat until hot, but not boiling. Remove pan from heat and cover. Let stand for 20 minutes so that the vinegar becomes infused with the rosemary.
- In a metal measuring cup heat oil over low heat or microwave until warm. (Heating thins oil, making it easier to brush sparingly over onions.) If you are using an indoor grill, place slices on the grill. For an outdoor grill, use a grilling basket to keep onion slices from falling through. If you don't have a basket, place a soaked bamboo skewer through the rings parallel to the cuts so that they do not tumble through the grill. Brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill 4 to 6 minutes on each side, or until lightly charred and softened.
- Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, and salt and pepper to taste.
- Serve onions warm or at room temperature.
Here is another 5 star from Ms T. I loved the balsamic vinegar infusion, which really makes this recipe what it is. I changed up the cooking method because of all the other dishes I prepared for Thanksgiving. I baked the onion slices in 450 degree oven for about 12 minutes, turning once. I also doubled the balsamic vinegar simply because I love it. Other than that, made as is. Can't wait to grill them this summer. Thanks Ms T.
What's not to love about this dish?! We grilled these outdoors in a grill basket which worked very well and the aroma from the sauce was heavenly. We will make this often during grilling season. Thanks toni!
I love balsamic onions and knew I'd enjoy this dish as I was reading through it. The rosemary is a nice, herbal addition. Very nicely complemented a roast lamb lunch we had today.