Great flavour. I used vidalia onions for this one and cooked them in a toaster oven at 400 - 450 deg. for a little over 1 1/2 hrs. To bad I can~quotet get vidalia onions all year round. I will be making this one again.

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INGREDIENTS

5 lg Walla Walla Onions ; peeled, and halved
1/4 c Extra Virgin Olive Oil
1/4 c Basalmic Vinegar
2 tb Butter ; melted
Salt and White Pepper

Servings

INSTRUCTIONS

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~quote~quotet 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

NOTES

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Roasted And Smoked Sweet Onions

5 lg Walla Walla Onions peeled, and halved
1/4 c  Extra Virgin Olive Oil 
1/4 c  Basalmic Vinegar 
2 tb Butter 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~quote~quotet 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

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Nutrition

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Serving Size: 1 Serving (225g)
Recipe Makes: 8

Calories: 158
Calories from Fat: 88 (56%)

Amt Per Serving		% DV

	Total Fat 9.8g	13 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 0.8g
Cholesterol 7.6mg		2 %
Sodium 58.3mg		2 %
Potassium 256mg		7 %
Total Carbohydrate 17g		5 %
	Dietary Fiber 1.9g	7 %
	Sugars, other 15.1g
Protein 1.7g		2 %
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Calories per serving: 158

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