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

"These are amazing. Right on the grill or even in your oven. A sweet flavor with savory and spicy tones makes this such a nice side dish. If you use smaller onions you can serve one per person which is what I prefer to do, but either way you make it - they are great. The important thing is the vinaigrette. Fresh herbs is the way to go. But ... if you only have a bottled dressing ... they will be just fine."
 
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photo by WiGal photo by WiGal
photo by WiGal
Ready In:
1hr 30mins
Ingredients:
16
Yields:
4 Whole Onions
Serves:
4-8
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ingredients

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directions

  • 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.

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Reviews

  1. Superb! And fairly easy to do. Served with chicken. Thanks SarasotaCook for a keeper. Made for Theirs, Yours, & Mine tag.
     
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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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