Grilled Onions with Balsamic Vinaigrette
Why This Recipe Works
For grilled onions that could stand on their own as a side dish, we started with halved onions. Cutting them from pole to pole rather than through the equator helped keep them intact. Grilling the onions directly over the flame until very dark ensured that they had sufficient chargrilled flavor; we then steamed them in a covered disposable pan so they would cook through evenly, turning buttery soft. Leaving the skins on kept the bottoms of the onions from burning but still allowed for plenty of caramelization. Finishing with a simple balsamic vinaigrette complemented their sweetness and lent a burst of acidity.