Roasted & smoked sweet onions

Yield: 8 Servings

Ingredients:

5 lg Walla Walla Onions peeled And halved
1/4 c Extra Virgin Olive Oil
1/4 c Basalmic Vinegar
2 tb Butter

Instructions:

melted Salt and White Pepper Create a 10x14" roasting pan with at least 2 layers of heavy-duty aluminimum foil by bending the edges up into 2" high sides and crimping the corners to hold them in place. Lay the onions in the pan cut-side up. Combine the olive oil vinegar and butter and pour over the onions Bank hot coals on two sides of the bottom of a barbecue. Place the foil pan of onions on the grill centered between the banks of coals below. Cover the grill and bake gently turning the onions and basting them with the pan juices about ever 15-20 minutes until they are deep-golden and very soft when pressed. This will take about 1-1 1/2 hours. Ultimately they will break apart somewhat so don't be too concerned about keeping them whole. Serve hot or at room temperature as an accompaniment to grilled or oven-roasted fish poultry or beef. Calories: 149 Protein: 2g Fat: 10g Carbohydrate: 14g Cholesterol: 7.75mg Sodium: 34.2mg. Source: Medford Mail Tribune 19 July 1994 Typed by Katherine Smith