Recipe - Roasted And Smoked Sweet Onions

5 lg Walla Walla Onions, peeled
And halved
One fourth cup Extra Virgin Olive Oil
One fourth cup Basalmic Vinegar
2 tablespoon Butter, melted
Salt and White Pepper

Create a 10x14" roasting pan with at least 2 layers of heavyduty
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, cutside 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 1520 minutes, until they are deepgolden and very soft
when pressed. This will take about 11 One half hours. Ultimately, they will
break apart somewhat, so don't be too concerned about keeping them whole.
Serve hot or at room temperature, as an accompaniment to grilled or
ovenroasted 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini