Rosemary Grilled Onions

from River Road Recipes IV...
Warm Welcomes

Junior League of Baton Rouge

INGREDIENTS:

2 Tablespoons chopped fresh rosemary
1/4 cup balsamic vinegar
2 pounds onions, sliced
1/4 cup olive oil
1 teaspoon kosher salt
1 teaspoon freshly cracked pepper
2 Tablespoons chopped fresh parsley
  Salt and pepper to taste

Procedure

TO PREPARE:

     Heat the rosemary and vinegar in a saucepan over low heat until hot; do not boil. Remove from the heat and cover.  Let stand for 20 minutes.
     Brush the onion slices on both sides with the olive oil and arrange in a single layer on a baking sheet, keeping the slices intact.  Sprinkle with 1 teaspoon salt and 1 teaspoon pepper.
     Arrange the onion slices in batches on a lightly oiled grill rack.  Grill for 4 to 6 minutes per side or until charred and tender.  Place the grilled onions in a large bowl.  Add the rosemary vinegar and parsley to the onions and toss to coat.  Season with salt and pepper to taste.

SERVES:  6