Grilled "Thick Slice" Red Onions

6 large red (Spanish) onions, cut into slices 3/4 inch thick
1 tablespoon olive oil
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1 tablespoon chopped fresh summer savory, thyme or oregano, plus summer savory thyme or oregano springs for garnish
salt and freshly ground pepper

* Brush each onion slice on both sides with the 1 tablespoon olive oil
* In a small bowl, whisk together the extra-virgin olive oil, vinegar, chopped herb and salt and pepper to taste to form a vinaigrette
* Place the onions on the grill rack about 5 inches from the fire. Grill until golden on the first side 5-6 minutes. Carefully turn the onions and continue to grill until tender and golden on the second side, 5-6 minutes longer.
* Transfer to a warmed platter, drizzle with the vinaigrette and garnish with herb springs

I used more olive oil to grill than they required. I also used a blend of oregano and savory instead of just one of them. I would recommend using high quality balsamic vinegar. Also, it's tricky to flip the onions so you need to be patient.

Serves: 8

Source: adapted from Williams Sonoma Seasonal cookbook

Prepared by: Heather for the August 2010 meeting.