Balsamic Grilled Red Onions
Don't forget onions as a dish on their own. Grilling brings out their sweetness, balanced by the balsamic vinegar seasoning to make a great side dish for grilled meats.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 122 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 21 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 149 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 5% |
| vit A | 1% |
| vit C | 17% |
| folate | 12% |
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2 red onions
2 cloves garlic, minced
3 tbsp (50 mL) balsamic vinegar
2 tbsp (25 mL) chopped fresh oregano
1 tbsp (15 mL) chopped fresh parsley
Preparation:
Cut onions into 1/2-inch (1 cm) thick slices. Insert toothpick through rings of each to hold slice together.
In bowl, combine garlic, 2 tbsp (25 mL) of the vinegar, oregano, parsley, 1 tbsp (15 mL) olive oil and 1/4 tsp (1 mL) each salt and pepper; add onions and turn to coat.
Reserving vinegar mixture, place onions on greased grill over medium-low heat; close lid and cook until tender, brushing often with vinegar mixture, about 10 minutes per side. Serve drizzled with remaining vinegar.
Additional Information
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Tip: To cook the onions in the oven, omit toothpicks and arrange slices in large shallow baking dish; pour vinegar mixture over top. Bake in 400°F (200°C) oven, turning once, until tender and glazed, about 20 minutes.
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