Community Supported Agriculture (CSA) season is here, so every week we pick up a bag of fresh picked veggies and fruits at Wilber’s Northside Market. Last week’s bag contained 4 ears of sweet corn, sugar snap peas, 2 quarts of strawberries, a bag of lettuce, and a half dozen, medium-sized onions. The CSA weekly newsletter ran a recipe for grilled red onions, which Hiram and I tested on Father’s Day. The results were delicious, so I’m sharing my adaptation of the side dish with you today.
Grilled Red Onions
4 large red onions
4 bacon strips
8 garlic cloves, peeled
6 oregano sprigs
2 teaspoons red wine vinegar
1 tablespoon olive oil
salt and pepper to taste
Cut red onions into wedges and quarter 8 bacon strips. Place in medium bowl and toss with remaining ingredients.
Divide between 2 large pieces of foil; seal into flat packets.
Grill over high heat, 15 minutes. Let rest before opening.
The grilled onions were delicious, though I think we cooked them a little longer than necessary. Next time we make them, I’ll skip the olive oil, as the bacon provides enough fat to keep the veggies from sticking to the foil. Also, I may use some of the other spices in my kitchen garden – rosemary, thyme, chives, parsley – to see how the flavors change.
What variations do you suggest? Leave a comment
Looks yummy, Jolene. Think I’ll try adding some of my garden delights such as rosemary and basil too. blessings, Teresa
That sounds delicious, Teresa. That sounds like an idea to try at my house, too.
Jolene