Great recipe

GRILLED RED ONIONS WITH BALSAMIC VINEGAR AND ROSEMARY

Can be prepared in 45 minutes or less.
1 1/2 teaspoons chopped fresh rosemary leaves
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 pounds red onions, cut crosswise into 1/2-inch-thick slices1/2 cup fresh parsley leaves, washed well, spun dry, and chopped fine
Prepare grill.

In a very small saucepan heat rosemary and vinegar over low heat until hot (do not let boil). Remove pan from heat and let mixture stand, covered, 20 minutes.

In a metal measure heat oil over low heat until warm. (Heating thins oil, making it easier to brush sparingly over onions.) Arrange onion slices in one layer on trays, keeping slices intact, and brush both sides of each slice lightly with oil. Season onions with salt and pepper and grill in batches on a lightly oiled rack set 5 to 6 inches over glowing coals 4 to 6 minutes on each side, or until lightly charred and softened. Transfer onions as grilled to a large bowl, separating rings, and toss with vinegar mixture, parsley, and salt and pepper to taste.

Serve onions warm or at room temperature.Each serving about 73.6 calories and 2.4 grams fat (29% of calories from fat)Serves 6.GourmetMay 1996