Bacon-Glazed Grilled Onions
Soak long wooden picks in water 30 minutes before threading with onion
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.