Bacon-Glazed Grilled Onions

Soak long wooden picks in water 30 minutes before threading with onion wedges.

2 large sweet onions, cut in wedges
8 thick hickory-smoked bacon slices, cut in half
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
1 tablespoon molasses

Wrap onion wedges with bacon; secure with long wooden picks. Place in a large shallow dish.

Combine sugar, vinegar, and molasses; drizzle over onion wedges. Cover and chill 1 hour.

Remove onion wedges from marinade, reserving marinade.

Grill, covered with grill lid, over medium-high heat (350� to 400�) 20 minutes or until onion wedges are crisp-tender, turning and basting occasionally with reserved marinade.