Whole Grilled Onions, a Bacon Topping, and a Herb Vinaigrette

Recipe by SarasotaCook
READY IN: 1hr 30mins




  • Vinaigrette -- Mix all the ingredients in a small baggie, bowl or tupperware container. Refrigerate until ready to serve. You need to heat slightly before serving. Just 10 or 20 seconds on medium in the microwave - just to warm it up.
  • Onion -- Cut the top off, just a small slice so you can peel easily. You can cut a small bit off the bottom if it doesn't set well. Peel the sides and it is ready. Drizzle with olive oil and season with salt and pepper.
  • Top with 4 half slices or 2 full slices of bacon and wrap well in foil, keeping the top with bacon standing up.
  • Bake or Grill -- A 400 degree oven takes around 40-50 minutes and the grill about 30-40 minutes. This really is dependent upon the heat of your grill or oven and the size of your onions. Make sure to close the foil pouch on the top so after 30 minutes or so, you can easily pull it open a bit and test to see if the onion is done. I just stick a knife in the onion and it should be tender.
  • Serve -- Remove from the foil, and I also remove the bacon -- it is more for the flavor, not presentation, and it has done it's job. As I said, I like using a small to medium onion, so everyone gets one, but the large onions are wonderful and can be sliced in half.
  • Heat up the vinaigrette in the microwave for just a few seconds to warm up and drizzle over the onion. ENJOY!
  • NOTE:. Keep the leftover vinaigrette. Great over potatoes, any meat, even vegetables, or seafood.