With Memorial day and grilling season soon upon us I want to add some of my outdoor cooking recipes. These are great as a garnish on top of a good steak or chop. Or served as a relish.


• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 1 teaspoon chopped thyme
• Salt and black pepper, to taste
• 1 1/2 pounds red onions (about 2 large), peeled and cut into 1/2-inch disks


1. In a small saucepan, slowly whisk the vinegar, honey, and thyme over medium heat for 5 minutes or until the honey melts. Leave to cool. Add salt and pepper.
2. Prepare a two-zone charcoal fire -- a medium-high heat and a low heat.
3. When the grill is ready, set the onions over the hot part of the fire. Cook for 8 minutes, turning often, or until they are browned on both sides. Transfer the onions to the cooler part of the grill. Cook, brushing generously with the balsamic mixture, for 10 to 15 minutes, or until the onions are tender. Transfer to a platter and brush with the remaining balsamic mixture. Serve at once or refrigerate in a tightly covered container for up to 3 days.
Note: I pan fry these instead of grilling, and just until they start turning tender. They should still be firm. These are delicious as a garnish and are just as good cold!

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