Shelly's Recipe

Grilled - CHAR ROASTED ROSEMARY ONIONS

Category: Sides

4 unpeeled large yellow or red onions
2 tbsp red wine or sherry vinegar
1 tbsp olive oil
Salt and black pepper
1 tsp finely chopped fresh rosemary
2 tbsp olive oil to drizzle
1/2 tbsp fresh rosemary leaves

Preheat oven to 350. Put 5 tbsp vinegar in a shallow dish just wide enough to fit 4 breast halves. Add the duck breast halves, skin side up. Cut onions in half from top to bottom. Trim and peel each onion half, leaving the root end attached to allow the onion halves to stay intact when cooking. Arrange onion halves on an oven tray, cut side up. Sprinkle evenly with vinegar, oil, salt, pepper and chopped rosemary. Cover with foil and pre-roast for 30 minutes. Grill according to instructions below. Drizzle with olive oil and sprinkle with rosemary leaves. Serve hot. Serves 4

Outdoor on the barbecue: Grill over medium-hot coals until lightly charred, 5 minutes per side.

Indoor: Preheat broiler. Broil until lightly charred, 5 minutes per side.
Think ahead: Pre-roast onions in oven up to 1 day in advance. Cover and store at room temperature.