Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Medium-size purple or sweet onions |
| 1½ cup | Dry white wine |
| ¼ cup | Butter or margarine; melted |
| 1 \N | Fresh thyme sprigs; (1 to 2) |
| ⅛ teaspoon | Pepper |
Cut onion into ½-inch slices. Place slices in a shallow container; add wine. Cover and chill 8 hours, turning occasionally. Drain; set aside.
Combine butter, thyme, and pepper in a small saucepan. Grill onions, without grill lid, over medium-high heat (350° to 400°) 10 minutes, turning and basting often with butter mixture.
COOKING SCHOOL: Insert long wooden skewers about ½ inch apart horizontally through onion; cut between each skewer into slices. Leave skewers in place to hold onion slices together during marinating and cooking.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1039 by Suzy Wert <SuzyWert@...> on Jan 23, 1998