2
large sweet onions, cut in wedges
8 thick hickory-smoked bacon slices, cut in half
2 T. light brown sugar
2 T. balsamic vinegar
1 T. molasses
long wooden skewers
Soak
long wooden picks in water 30 minutes before threading with onion
wedges. Wrap onion wedges with bacon; secure with long wooden
picks. Place in a large shallow dish. Combine sugar, vinegar, and molasses;
drizzle over onion wedges. Cover and chill 1 hour. Remove onion
wedges from marinade, reserving marinade. Grill, covered with
grill lid, over medium-high heat (350º-400º) 20 minutes or until
onion wedges are crisp-tender, turning and basting occasionally with
reserved marinade.
Yield: 4 Servings
